Carbs

Wild Rice Risotto

I made this with a mixture of red rice, brown basmati and white basmati but you could easily use a bag of mixed wild rice. I think this would make a great vegetarian dinner party option because you can make it, leave it and reheat when you’re ready to serve.

The vegetables in the dish are 100% flexible. I used some gorgeous oyster mushrooms and a leek and shallot but you could easily replace with green veg or whatever you have in your fridge.

 

Nutty & creamy risotto

Mixed Rice Risotto

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Keyword: risotto, vegetarian
Servings: 2 people

Ingredients

  • 170 g Mixed rice rice, brown, wild, white
  • 1 glass White wine
  • 150 g Mixed mushrooms
  • 1 large Leek
  • 1-2 Shallots
  • 2 tbsp Butter
  • 2 tbsp Olive oil
  • 2 cloves Garlic
  • 2 tbsp Yoghurt
  • 50 g Vegetarian hard cheese
  • 1 ltr Vegetable stock

Instructions

  • Finely slice the (washed) leeks, shallots, mushrooms (torn into small pieces) and fry with the butter and oil for 5 minutes
  • Add the garlic (chopped) and continue cooking for 5 minutes (the mushrooms will release some water so the garlic doesn’t burn)
  • Add the rice (you may need to add the harder rices first and the white rice after 10 minutes – make sure you follow the package instructions) and the white wine
  • Cook for a few minutes until the wine has evaporated 
  • Like any risotto, continue stirring and adding ladle fulls of stock at a time until the rice is cooked (20-40 minutes depending on the variety)
  • Turn off the heat and add the grated cheese, salt and peeper, the yoghurt and an extra drizzle of olive oil. Serve!

Creamy Polenta & Meaty Mushrooms

This recipe ends up looking really elegant but is literally less than 10 minutes and only two essential ingredients. It’s vegan too!

 

Delicious

Creamy Polenta & Meaty Mushrooms

Servings: 1 person

Ingredients

  • 1/4 cup Polenta
  • 4 cups Water (or stock)
  • 1 handful Mixed Mushrooms Oyster if you can
  • 2 tbsp Olive oil
  • 2-3 Sprigs Fresh Thyme Optional

Instructions

  • Add the polenta to the water and whisk together for 5 minutes on a medium heat until creamy. 
  • Tear the mushrooms and fry on a high heat with the oil
  • Serve with additional fresh thyme, salt and pepper and olive oil drizzled on top

Sourdough Crackers with Rosemary

Like every millennial currently in lockdown, i’m obsessed with my sourdough starter. And because throwing any food away makes me feel guilty I needed to find recipes that would use up my sourdough discard that wouldn’t require making a loaf every day. It took a few attempts but I’ve finally adapted this sourdough cracker recipe and its perfect! I imagine these would last a week in a box but honestly none of these have made it past the first day because they’re so moorish!

n.b you need a nice bubbly starter – fed 3-6 hours before you make these

 

Sourdough Crackers with Rosemary

Course: Snack
Keyword: crackers, rosemary, salty snack, sourdough
Servings: 12 crackers

Ingredients

  • 300 g Sourdough starter fed within 12 hours
  • 50 g Extra virgin olive oil
  • 5 g Table salt
  • Sprinkle Corse sea salt
  • 5 g Dried or fresh rosemary

Instructions

  • Measure out the starter, oil, table salt and rosemary
  • Whisk together until you can’t see any of the oil
  • Spread out evenly on a baking tray – it won’t cook evenly if its not even so take your time
  • Sprinkle crunchy salt and some extra rosemary on top
  • Bake at 180 degrees for 20 minutes, pull it out and cut into squares with a pizza cutter or large knife (it will still be soft at this point don’t worry), bake for another 20-30 minutes or until golden brown
  • Enjoy with dips like hummus, salsa or spinach dip

Sticky Miso Aubergine

This is my favourite thing to make whenever I have Aubergines. You do need a good few staples such as Miso and sesame oil, but if you are ok to invest in them do – they will last forever and once you’ve made this, you’ll want to make it again in the future. 

Sticky Miso Aubergine

Servings: 2 people

Ingredients

  • 2 Aubergines
  • 2 Sping onions
  • 1 tbsp Miso paste
  • 2 tbsp Soy sauce
  • 1 tbsp Mirin
  • 1 tbsp Rice wine vinegar
  • 1 tsp Sesame oil
  • 1 tbsp Brown sugar
  • Sesame seeds for garnish

Instructions

  • Slice the aubergines and start heating a grill pan as hot as you can
  • Grill the aubergine slices for five minutes per side or until they are nicely charred
  • Meanwhile mix the remaining ingredients together to make the sauce
  • Put the grilled aubergine slices in a saucepan with the sauce and a lid on to let it soften for 5-10 minutes while you cook your noodles or rice
  • Garnish with sliced chilli, spring onion and sesame seeds

2 Ingredient Pizza Dough

This was a bit of a revelation, Pizza in 15 minutes! I think this would be great to try with kids too as it make a really easy dough to work with. I used smoked cheddar because its what I had and it was delicious! Obviously use mozzarella if you prefer. 

2 Ingredient Pizza Dough

Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Servings: 1 person

Ingredients

  • 1 mug/small cup Strong bread flour
  • 1 mug/small cup Unflavoured yogert
  • 1 tsp Salt
  • 5 tbsp Passata
  • 1 tsp Dried Oregano
  • 1 handful Cheese

Instructions

  • Preheat your oven to 240 degrees or the maximum it will go
  • Mix the yogert and flour together until they form a dough
  • Add more flour so it doesn’t stick and roll the dough out into a thin circle
  • Add a thin layer of passata and the cheese, oregano and some pepper
  • Cook for about 7 minutes

Overnight Bread

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5 from 1 vote

Overnight Bread

This is the most wonderful bread i’ve ever managed to make at home. Its incredible airy and light as well as having a crunchy crust on the outside from the pot you cook it in. It’s also incredibly low effort – no kneeding needed. Just mix, leave and bake.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Side Dish
Cuisine: French
Keyword: baking, bread, loaf
Servings: 6 people
Author: nellbymouth

Ingredients

  • 500 g Strong white bread flour or self-raising flour
  • 7 g Dried yeast
  • 5-10 g Salt
  • 300 ml Water

Instructions

  • Mix together the flour, salt and yeast and add the water, bringing it together into a dough with a spoon and your hand if needed. You don’t have to kneed it at all, just cover the dough in a bowl with cling film or a tea towel and leave it somewhere it won’t get knocked over – doesn’t need to be somewhere warm, anywhere will do
  • The next day (try to leave it for at least 8 hours but up to 12 or even longer is fine too), turn your oven up to the highest temperature it will go to (around 240 degree is good) and leave your pot in there whilst it heats up. When the oven is at temperature pull out your screaming hot pot and add a sprinkling of flour in the bottom (which will help it not stick).
  • Take the ball of dough out of its bowl and shape it approximately into a ball with help from a bit of flour. Drop the ball into your pot and put the lid on
  • Bake the bread with the lid on for around 30 minutes – it should be smelling lovely by then. You’ll be very surprised how much it expands while in the pot (i think this is from the release of steam). Then remove the lid and bake for another 15-25 minutes to get the top as nice and golden as you like it.

Sarah’s Thai Noodle Soup

Sarah’s Thai Noodle Soup

Sometimes the nicest thing in the whole world is coming home to a home cooked meal. Especially if you’re tired or cold or just in need of a cuddle.

I came home the other day in one of these states to be greeted by the best housemates in the world, a cold beer and a bowl of the most delicious Thai Noodle Soup I’ve ever had in my life. It was creamy and fresh and garlicky, gingery and full of crunchy veg. This recipe has quickly become a store cupboard staple and has become something I dream about, along with Bodeans Burnt Ends and Spaghetti Carbonara. 

Find below the finest and quickest Thai noodle soup recipe you’ll ever find. 

  • 4 Small chillies (v. small, probably 1 chilli’s worth)
  • 1 tsp Cayenne pepper
  • 2 cloves Garlic
  • 1 Small onion
  • 1 lime (zest and juice)
  • 1 tsp dried cumin
  • 1 tsp dried coriander
  • 1 Bunch of fresh coriander
  • 3 tbsp Soy sauce
  • 1 tbsp Fish sauce
  • 1 tin Coconut milk
  • 1 litre Vegetable stock
  • 2 nests Dried egg noodles
  • Vegetables (whatever you have, however much you like)
  1. Cook the onion until soft, add the Ginger, Garlic, chilli and spices and cook on a gentle heat adding splashes of coconut milk to keep the paste from Browning too much. 

  2. Add vegetables of your choice. (I like mange tout and baby corn but whatever you have in the fridge would be fine) the veg stock and coconut milk. 

  3. Cook together for 15 mins adding the noodles to a separate pan of boiling water for the last 5.