Gingered Tofu Noodles

This is one of those really tasty dishes that work well for vegetarians – and no dairy involved either. I tend to use rice noodles (not egg noodles), so the colour is paler.

Ingredients >   2 Tbsp rice wine >   2 tsp cornflour >   1 packet of firm tofu, cut into cubes >   175 – 200 gm egg (or rice) noodles >   2 Tbsp oil (I use olive) >   1 medium onion, thinly sliced or chopped >   3 cm fresh ginger, peeled and finely diced >   5 Tbsp frozen peas >   125 gm fresh cashew nuts, dry roasted in a small frying pan and then chopped. (You can put them in a bag and bash them with a rolling pin.) Sauce >   100 ml vegetable stock >   2 Tbsp soy sauce >   1 Tbsp (about ½ lemon) freshly squeezed lemon juice >   1 Tbsp sesame oil >   2 tsp soft brown sugar

Steps 1.  Put the rice wine and cornflour into a bowl and mix well. Add the tofu cubes to the bowl, stir well and set aside to marinate. 2.  Prepare the remaining ingredients and the sauce. 3.  Prepare the noodles, according to the instructions on the packet; drain and shake dry. 4.  Heat the oil in a large frying pan or wok, add the onions and ginger and fry until soft and golden. 5.  If necessary, add a little bit more of oil. Add the tofu, and stir-fry until golden all around. 6.  Add the peas and fry for about 2-3 minutes, until the peas are just cooked. 7.  Add the drained noodles and the sauce, stir well and heat through thoroughly. 8.  Add the cashew nuts and stir. This has its own built-in carbohydrate. Serves 3 to 4

Update: I bought some Togarashi seasoning, and sprinkled some over the tofu when frying it. The spice simply lifts the dish into another plane.

Tofu with Vermouth

We all love this, and it does translate well to tofu.

Ingredients >    1 packet of firm tofu, cut into cubes >    Flour, seasoned well with salt and freshly ground pepper >    4 Tbsp oil >    1 onion, finely chopped >    3 fl. 0z (100 ml) sweet vermouth >    1 tsp tomato puree >    Pinch of mace

Steps 1.   Toss the tofu cubes, in the seasoned flour. I find it easiest to dump them into a bag and shake. 2.    Heat the oil in a large frying pan. Add the  tofu cubes and fry until brown. 3.   Remove the cubes from the pan. 4.   Add more oil, if required, and gently cook the onion until soft and golden. 5.   Add the vermouth, tomato puree and mace, stir well and simmer on a low flame until the sauce is syrupy. This takes about 3 minutes. 6.   Return the cubes to the pan and heat through until warm. 7.   Serve immediately.

Shakshuka

I am putting this recipe on the site so that I have access to it in the kitchen. It is adapted from Yotam Ottolenghi. The kids couldn't believe that this was the first time that I had made this dish, after so many years in Israel. This isn't your classical version, and doesn't include whole chillies, but we found it to be delicious.

You can make the mix (up to the point where you add the eggs) in advance. The eggs need to be added just before serving.

Ingredients >  ½ tsp cumin seeds or garam masala (fresh not powder) >  2 large onions, sliced >  2 red (or 1 red and 1 yellow) peppers >  4 tsp brown sugar >  2 bay leaves >  1 tsp dried thyme (or 6 fresh thyme sprigs with the leaves chopped) >  2 Tbsp chopped parsley >  2 Tbsp chopped coriander >  6 very ripe tomatoes, roughly chopped >  ½ tsp saffron threads >  Pinch of cayenne pepper >  Up to 250 ml water >  6-8 eggs >  Salt and black pepper

Steps 1.   Dry-roast the cumin seeds in a very large frying pan. Use a high heat and it takes about 2 minutes. 2.   Add the oil and then the onions and sauté the onions until soft – about 5 minutes. 3.   Add the tomatoes, peppers, saffron, cayenne, herbs, sugar, and some salt and pepper. 4.   Reduce the heat to low and cook for 15 minutes 5.   During the cooking, keep adding water so that the mix has a passata consistency, i.e. thick but can see liquid. 6.   Taste and adjust the seasoning. It should be potent and flavoursome. 7.   Remove the bay leaves, and if the mix has cooled, heat it up. 8.   Make 6-8 gaps in the mixture and into each break an egg into the gap. 9.   Sprinkle with salt and cover the pan with a lid. 10. Cook on a very gentle heat for 10-12 minutes, or until the eggs are just set. 11. Sprinkle with coriander and serve.

Lokshen Kugel (noodle cake)

This is a comfort food from the Jewish kitchen. I don’t make it too sweet, and the family loves it.

Ingredients > 200 gm flat egg noodles > 50 gm margarine, butter or vegetable oil > 2 eggs > 100 gm sugar > 4 Tbls raisins > Large pinch of salt > Large pinch of cinnamon > Grated rind of a lemon (without the white pith)

Steps Pre-heat the oven to 190°C. If you have a convection oven, make it 180°C. While it is heating up, put the fat in a 1 IB loaf tin, and place it in the oven. Cook the noodles according to the directions on the packet. Drain in a sieve and rinse well to remove excess starch. Whisk the eggs and sugar. Add the salt, cinnamon, lemon rind, and raisins. Take the loaf tin out of the oven; swill the hot fat around the sides and then pour that fat into the mixture Add the well-drained noodles and stir well. Pour the mixture into the tin and place it in the oven for 40-45 minutes. It should be set inside and crisp and brown on top. Note that you can also bake it at 150°C for 1½ hours.

Brownies

Does anyone remember that excellent cookery course called Cordon Bleu that ran in the late sixties? My mother collected a new issue each week (72 in all), and bought me the full set when I married. Their recipe for brownies has never failed me. 

Ingredients > 60 gm cocoa powder mixed with: > 5 Tbls water > 90 gm margerine (butter taste) > 240 gm white sugar > 2 eggs > 90 gm white plain flour > ½ tsp baking powder > Pinch of salt > 120 gm walnuts or pecans, roughly chopped

Steps 1. Pre-heat the oven to 180°C. If you have a convection oven, make it 170°C. 2. If you are using nuts (omit when small kids are eating this), roughly chop them up. 3. Mix the cocoa powder and the water in a small saucepan, add the marge, and melt on a low flame, while stirring. 4. Whisk the eggs and sugar until light. 5. Add the cocoa mixture. 6. Sift in the flour, baking powder and salt. 7. Stir the mixture with a wooden spoon. 8. Stir in the nuts. 9. Grease an 8” square cake tin and pour in the mixture. 10. Level it and place it in the oven for 30-35 minutes, until a dull crust has formed. 11. Let it cool a bit and then cut into squares.

Brown and Wild Rice Salad with Dried Cranberries

This is from the legendary Delia Smith. I served it with Salmon with couscous crust & tomato and olive salsa, and it was a delicious and light summer meal.

Ingredients >     120 ml brown basmati rice (I used red rice and it was also tasty) >     55 ml wild rice >     25 gm dried cranberries >     2 tsp flavourless oil (sorry, I used olive, which has flavour, and it still was tasty) >     25 gm walnuts, roughly chopped >     2 medium and ripe tomatoes >     4 cm of cucumber (more if cucumber is narrow – think of a British cuc’s size), diced >    1 small, red-skinned apple, cored and finely chopped >     2 spring onions, finely chopped (or 2 shallots, finely chopped, and snipped chives) >     Salt and freshly milled black pepper Dressing >     1 clove garlic, peeled >     ½ tsp salt >     ½ tsp mustard powder >     1 ½ Tbsp good-quality white wine vinegar >     3 Tbsp extra virgin olive oil >     Freshly milled black pepper

Steps 1.    Heat 1 tsp oil in a small pan, add the wild rice and toss it around to coat the grains. 2.    Pour over 120 ml boiling water and add a little salt. Give it one stir, put on the lid, and turn down the heat to the lowest flame. Cook for 50 minutes. 3.   Same procedure for the brown rice. In a large pot use 225 ml water and cook for 40 minutes. 4.   While the rice is cooking, prepare the dressing. a.   Crush the garlic and salt, and then add the mustard powder. b.   Use a whisk to add the, vinegar, olive oil, and plenty of black pepper. 5.   Heat the oven to 180 degrees C, spread the walnuts on a baking sheet, and place them in the oven for 8 minutes. Put a timer on so that they are not burnt. 6.   Place the tomatoes in a bowl and pour boiling water over them, so that they are covered, and leave for exactly one minute. Remove them from the water and peel of the skins. 7.   Halve the tomatoes and squeeze out the seeds. Then chop them into small pieces. 8.   When both types of rice are cooked, mix them together in a serving dish and add 2 – 3 tablespoons of the dressing. Make sure that the dressing is well incorporated and leave the rice to cool. 9.   When cool, mix in the cucumber, tomatoes, apple, cranberries and either 2/3 of the spring onions, or the shallots. 10.  Drizzle the remaining dressing over the salad and make sure that everything is thoroughly combined and coated in dressing. 11.  Finally, scatter the walnuts and the remaining spring onions (or chopped chives) over the top.

Salmon with couscous crust & tomato and olive salsa

This is from the legendary Delia Smith.

Ingredients >  4 x 150 gm boned and skinned fillets of salmon > 150 gm medium couscous >  20 ml dry white wine >  3 pinches of saffron stamens >  1 egg, beaten >  Salt and freshly milled black pepper Tomato and Olive Salsa >  225 gm tomatoes >  75 gm black olives > 1 large clove garlic > 110 ml olive oil > 1 Tbsp lemon juice > 1 Tbsp white wine vinegar > 1 tsp grain mustard > 1 Tbsp chopped parsley >  Salt and freshly milled black pepper

Steps Place the couscous in a bowl. Heat up the wine until just simmering. Whisk into it the saffron stamens and some salt and pepper. Pour over the couscous grains and leave until the liquid is absorbed. Fluff the couscous by making cutting movements across and through it with a knife. Prepare a lightly-greased baking sheet. Place the beaten egg in a bowl that can hold a salmon fillet. Season each salmon fillet with salt and pepper, and dip it first in the egg and then in the couscous. Press the couscous firmly all around the fillet and place each it on the baking sheet. If you are not making it immediately, cover with cling film and place in the refrigerator. Prepare the salsa:           a. Skin, deseed and chop the tomatoes               very small.           b. Pit the olives and then chop them the              same size as the tomatoes.          c. Crush the garlic with 1 tsp rock salt,              and then add the mustard, vinegar,              lemon juice, olive oil, and plenty of              black pepper.          d. About half an hour before serving, add              the tomatoes, olives and chopped              parsley.      12.   When ready to eat, pre-heat the oven             to 90 degrees C, and bake the salmon             fillets for 15 to 20 minutes.      13.   Serve each one with the salsa, and            serve the remaining salsa separately.