Image, Uchiki kuri squash in the garden patch, on straw for protection.

Uchiki-Kuri squash-sweet smoky paprika & Aleppeo pepper stew with freekeh-recipes-thebrokenoven.com

Uchiki Kuri squash, smoky sweet paprika & Aleppo pepper stew with freekeh

Servings: 4
Prep Time: 30mins
Cook Time: 40min
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With layers of smokiness and a gentle kick of fruity heat, sprinkled with some roasted seeds this was a perfect Autumn dish

Squash stew ingredients

2 x Uchiki Kuri squash, or whatever is available from your local grower, peeled and diced into 2cm chunks. Keep some of the peelings & seeds for later.
1 x medium onion sliced
1 x sweet pointed yellow pepper cut into 1cm pieces
2 x cloves of garlic chopped
2 x teaspoon cumin seeds
2 x teaspoon cinnamon
2 x teaspoon good quality Spanish paprika
1 x 400g can chopped tomatoes
1 x tbsp honey
2 x teaspoon Aleppo pepper
1 x teaspoon black salt
3 x black cardamon pods, lightly crushed
2 x tablespoon rapeseed oil or sunflower
Salt & pepper

Directions

In a large frying pan heat the 2-x tbsp of oil over a medium heat, add in the onion and sauté gently for 2 minutes, stirring, so that the onions do not burn.
Add in the squash, sweet yellow pepper, and garlic, continue cooking for a further 5 minutes stirring frequently.
Stir through the cinnamon, cumin seeds and paprika cooking for a further one minute.
Add in the can of chopped tomatoes, 300ml water, black salt and bring to a gentle simmer.
Stir through the honey, Aleppo pepper and black cardamon pods, and a good grind of black pepper, cover with a lid and leave on a low simmer, stirring occasionally.
Cook for approx. 35-40 minutes, removing the lid from the pan 5 minutes before the end to allow for some of the sauce to reduce.
Check for seasoning adding, if needed a little grind of regular salt if required.
Can be eaten straight away but if you can, leave to stand for a couple of hours to allow the flavours to deepen further.

I served this with some naturel yogurt and green tomato chutney on the side

Freekeh

Servings: 4
Cook Time: 40min
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Freekeh ingredients

200g pre-soaked in water, green roasted wheat (freekeh)
500g Vegetable stock
½ the peelings from the squash

1. In a medium saucepan bring the vegetable stock to a rolling boil, stir in the freekeh and squash peelings. Cook for approx. 30 minutes, there should be still a little bite to the freekeh when cooked.

For some extra texture, roast some of the squash seeds tossed with a little oil, some salt and pepper and a sprinkling of your favourite spice seasoning, for approx. 15min, stirring every 5 minutes to achieve a toasty golden colour. I just used some of the Spanish paprika on this occasion.

Raspberry & chocolate ganache tart-with a hint of black cardamom-recipes-thebrokenoven.com

Raspberry&chocolate ganache tart with a hint of black cardamom

The raspberries are coming thick and fast, with the help of unusually mild weather for the time of year. Daily pickings have resulted in them heading straight to the freezer, but I couldn’t resist making and sharing this classic tart recipe-I should really try and avoid desserts but unfortunately, I just cannot help myself😂much to my wife’s dismay.

Image, freshly picked bowl of raspberries — Freshly picked bowl of raspberries

You’re wondering what in hell does he mean by putting black cardamom in chocolate raspberry tart? – well don’t knock it until you give it a go. Just a tiny sprinkling of the crushed seeds as the tarts set will bring a little smokiness, and a hint of pine. Always worth while trying something different to enhance the flavours.

I have also used the black cardamom in a pear recipe, take a look on my home page.

Raspberry & chocolate ganache-black cardamom tart

Just a few tips working with pastry, stay chilled and I don’t mean just the pastry. The amount of patch ups I’ve had to do over the years working in hot kitchens, has taught me not to stress to much about the process.

Just stick to exact measurements, be organized with your equipment, I nearly always cook with an overhang on the rim and trim afterwards to achieve neat edges.

Image, floured work surface, Ball of sweet pastry — Sweet pastry

Image, raspberries on the cane, ready to be picked. — Raspberry cane in the garden

Image,Tart shells, with raspberries, bowl of chocolate ganache.

Fresh rasperries from the garden, perfect for this classic combination.

Ideal for freezing if you have a glut

Raspberry & chocolate ganache tart

Servings: 4 x 12cm or 1 x 24 cm ind
Prep Time: 60mins
Cook Time: 25-30min
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Rich and decadent, with a little hint of sourness from the raspberries, a dollop of crème fraiche to cut through the richness of the chocolate, all is left! A good glass of red wine🍷

Sweet pastry

200g plain flour sieved
20g cornflour
30g rice flour
100g icing sugar
150g unsalted butter, softened, cut into small cubes
2 x egg yolks
Grind of sea-salt

Directions

In a baking bowl combine all the flours and salt, make a well in the centre of the flour, add in the icing sugar and diced butter.
With the tips of your fingers squeeze together the butter and sugar, slowly start to draw in the flour adding the egg yolk, bring together to form a ball of dough.
Turn out onto a lightly floured surface and knead gently until smooth. Wrap in cling film and leave in the fridge for 30-45 minutes to rest. This will help in preventing shrinkage.
Using a pastry brush, grease 4 x 12cm fluted tart rings or 1 x 24cm 9½ inch tart ring if making a large one.
Remove the pastry from the fridge and divide into four, press each one into a round disc-if the pastry feels a little to cold to work with, manipulate slightly with your hands to even out the temperature-place between two sheets of parchment. With a rolling pin, roll out circles just a little larger than the tart tins,approx.2-3mm thick, line each case, gently pressing the pastry into the sides, leaving a slight overhang. Place back in the fridge and chill for further 30minutes.
Bake blind, by firstly pricking the base of the pastry with the tines of a fork, then lining the pastry with circles of parchment, fill with baking beans, lentils or rice and bake in preheated oven at 170c fan 325f gas/3 for 15 minutes, remove the beans and parchment, return to the oven for further 10-15 minutes until the tart shell in golden.
Leave to cool slightly, then gently trim the edges with a sharp knife to neaten.

Chocolate ganache

Servings: 4
Prep Time: 10mins
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Ingredients

200g dark chocolate, 70%, broken into small pieces, placed into glass bowl
250ml whipping cream
25g glucose
50g butter
200g approx. fresh raspberries or frozen, well drained
3 x black cardamom pods, seeds removed, crushed in a pestle & mortar (optional)

Directions

Add the cream to a saucepan, over a low heat, bring to the stage where it is starting to simmer.
Remove from the heat, using a hand whisk, incorporate the cream into the chocolate until smooth and blended. Whisk in the glucose and butter until silky smooth and glossy.
To assemble, arrange the raspberries around the pastry cases, gently pour over the ganache, shake gently if needed to evenly distribute the ganache, sprinkle over the crushed black cardamom if using, or try with one tart if you are unsure about the taste. Leave to set for approx. two hours, this is ideally in the fridge.

When ready to sever, remove from the fridge and allow to sit at remove temperate for 30 minutes. Great served with crème fraiche and a light dusting of icing sugar or cocoa powder with a few sprigs of mint, or if you are lucky to come across some chocolate mint, even better to add a little pizzazz. Enjoy

Image, baking bowl, blending the sweet pastry by hand, — Incorporating the butter and sugar into the flour

Image, baking bowl, combining the egg into the pastry by hand. — Incorporating the butter and sugar into the flour

Purple bean-pear & squash salad -dressing-recipes-thebrokenoven.com

Purple bean, pear & squash salad with fragrant basil and carrot top dressing.

Our jack and the beanstalk plants have been a striking addition to the vegetable plot, happily producing a great crop of purple beans for the last few weeks, great for freezing for the Autumn. Decided to put them into a salad along with squash, carrots, and pears. They will lose their colour shortly after cooking but still make for an appealing mix.

I have cut the vegetables in a variety of ways for visual, as well as adding different textures, then simply finished the dish of with some basil and carrot top🥕 dressing, if it is at all edible, its going to be put to good use.

Image, Pear tree, sunny day in the garden. — Our sole pear tree, never fails to produce a decent crop.

Finally I finished it with some pan toasted seeds, nut, and maple syrup to create a crunchy texture to sprinkle on top.

Maybe not everyone’s favourite bean, still worth while having it in different ways, even a simple roasting in the oven with garlic, olive oil a little butter and slices of lemon, to serve alongside a roast dinner or maybe a poached egg on top as I would do with asparagus for a late breakfast or lunch dish.

However, you like to have your beans, I hope this recipes aids in inspiring you to your own creations.

Purple bean, pear & squash salad with fragrant basil and carrot top dressing.

Image, purple bean plant in vegetable garden — Purple bean plant in vegetable garden

Image, just picked purple beans, and carrots, soil, wooden box — Just picked from the garden purple beans, and carrots

Image, Purple beans, Patty pan squash, carrots and pears from the garden

Ingredients for the salad- just some of the produce for this easy salad. This way all the ingredients can be picked fresh, still firm and crisp.

Otherwise head to your local farmers market for the freshest of products.

Purple bean, pear & squash salad with fragrant basil and carrot top dressing.

Servings: 4
Prep Time: 30mins
Cook Time: 2-3min
Difficulty: easy
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Using up some of the end of summer produce, we created this salad recipe to serve alongside a main course, would be substantial on its own with a good chewy slice of sourdough or crunchy French stick.

Ingredients

360g Purple or green beans, trimmed and cut into 1½cm-2cm pieces
2 x medium patty pan squash-spiralized
2 x medium carrots, various colours, if possible, scrubbed topped & tailed,
2 x medium conference pears, slightly firm and crisp
1 x Clove garlic finely chopped
1x Tablespoon olive oil
Salt & pepper

Directions

Place the spiralized squash on a large serving plate
Using the vegetable peeler and one of the carrots, shave ribbons of the carrot by placing it on a chopping board and running the peeler along the carrot to create ribbons. With the other carrot cut into julienne (matchsticks). Start with the prepped carrot cut into 2½cm lengths crosswise, trim a little off one edge to create a little bit of stability, lay the carrot on this flat edge, slice lengthwise, layer the carrots and cut lengthwise again in to thin sticks.
For the pears, cut into quarters, remove the core, and thinly slice the quarters. With the other pear, using a vegetable peeler, shave into ribbons.
To Finish, sauté the beans in olive oil over a medium heat along with the garlic until just tender 2-3 minutes, season with a grind of salt and pepper, stir through the pear slices and sauté for further minute.
To assemble the salad layer up the spiralized squash with the carrot, pear ribbons and carrot matchsticks, spoon over the sauteed beans and pear and gently toss through, using tongs.
Dot with some of the dressing and maple toasted seeds & nuts, serving the rest as extras on the side.

Toasted maple seed & nut crunch

25g Whole almonds, skin on
20g Chopped pistachio nuts
15g Sunflower seeds
15g Pumpkin seeds
1 x Tablespoon maple syrup

Directions

Toast the nuts and seeds in a dry pan over a medium heat until starting to colour, drizzle in the maple syrup and quickly toss together so that the nuts and seeds are evenly coated.
Leave to cool and firm up into a crunchy texture.

Basil & carrot top dressing

Servings: 4
Prep Time: 10mins
Cook Time: 0
Difficulty: easy
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Ingredients

4 x Tablespoon rapeseed or sunflower oil
2 x Tablespoon rice wine vinegar
2 x Tablespoon soy sauce
1 x Tablespoon maple syrup
1 x Tablespoon freshly chopped ginger
Small bunch finely shredded basil, approx. 4g
Small bunch carrot tops, woody bits removed, chop the rest, approx. 4g

Directions

1. Combine all the ingredients in a bowl, leave for 15 minutes for the flavours to develop.

Image frying Pan with seed's and nuts for toasting. — Pan with seed’s and nuts for toasting

Image, Toasted seeds and nuts drizzled with maple syrup to in frying pan — Pan with seed’s and nuts for toasting

Fragrant lamb meatballs-spelt & rye flatbreads-green apple kolhrabi salad-recipes-thebrokenoven.com

Fragrant lamb meatballs, spelt & rye flatbreads apple and Kohlrabi salad

Servings: 5-6
Prep Time: 30mins
Cook Time: 15mins
Difficulty: easy
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Persian basil adds a lovely aroma of citrus, anise & clove to these lamb meatballs. Keep them small so they fit perfectly on the flatbreads, with a little of the salad, topped with some naturel yogurt and a sprinkling of pomegranate seeds

Ingredients

500g Lean minced lamb
1 x medium onion finely chopped
2 x Cloves of garlic chopped
½ x Sweet red bell pepper finely diced
1 x Teaspoon cumin seeds
100g Grated carrot
Zest of one medium lemon
20g Persian basil finely shredded (substitute-half regular basil & Tarragon)
1 x Free range egg
Salt & pepper
2 x Tablespoons of olive oil

Directions

Heat 2 x tbsp oil in medium frying pan, sauté the onions, garlic, cumin seeds and pepper until soft, stir through the lemon zest and Persian basil, remove from the heat.
Place the lamb mince in a bowl along with the grated carrot, when cool, add in the sauteed onion mix and combine, add in the egg, mix further, season with a good grind of salt and pepper. Cover and place in the fridge for 30 minutes.
Shape into small spheres and place on an oiled baking tray. Makes approx. thirty balls, say five per person would give you six portions, are maybe six balls for five portions if you want to be generous. 😋
To cook, sauté in a medium frying pan with 2 x tbsp rapeseed or sunflower oil, in batches, 3-4 minutes, until slightly charred, turning frequently until cooked through.

When cooking the meatballs, pop in a splash of water to the pan, and cover with a lid, this will create a little steam to keep them moist. Do not over crowd the pan. Place on a baking sheet in a low oven, to keep warm until you have all of them cooked.
We cooked ours on the griddle of the barbecue, perfect for cooking them all at once if you prefer, again with a little splash of water, then I place the cover on the barbecue to finish cooking them off.

Spelt & rye flatbreads

Servings: 6 x 2each
Prep Time: 30mins
Difficulty: easy
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Using different flours will add to the flavour of these flatbreads, along with the smoked paprika and black salt if you are able to get it, usually purchased in Asian stores.

Ingredients

200g wholemeal spelt flour
200g Plain flour
100g rye flour
2 x Teaspoon baking powder
1 x Teaspoon smoked paprika
2 x Teaspoons black salt (regular will do if you can not get your hand on this)
100g High protein naturel yogurt
2 x Tbsp olive oil

Directions

Place all the dry ingredients in a bowl, add in the yogurt, oil and 150ml water. Bring the mix together using your hands, turn out onto a lightly flour surface and knead for 2-3 minutes.
Wrap with cling film, and place in the fridge for thirty minutes to rest.
When ready divide the dough into twelve equal size balls, flatten lightly with the palm of your hands, continue with a rolling pin to shape them into 20cm discs approx.
To cook, place a pan onto a medium-high heat, spray with a little rapeseed or sunflower oil, alternatively use a brush, cook on each side for 1-2 minutes, they will start to blister.
Keep warm wrapped in aluminium foil until ready to use.

You could finish these on the griddle top of a barbecue to speed things up as I have. Plus, it stops me from smoking out the kitchen, as the pan needs to be quite hot.

Green apple, summer cabbage & kohlrabi salad

Servings: 6
Prep Time: 20mins
Cook Time: 0mins
Difficulty: easy
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Ingredients

1 x green apple shredded (Granny smith is ideal for this)
300g Shredded cabbage
325g Shredded kohlrabi, gently squeezed between the cups of your hands to remove the excess water.
1 x Tablespoon pumpkin seeds
1 x Tablespoon sunflower seeds
75ml Red wine Vinegar
15ml Olive oil
1 X Tbsp honey
Sea-salt

Directions

In a medium frying pan, cook the seeds on a medium heat until lightly toasted and golden with a popcorn aroma. Leave to cool.
Combine the apple, cabbage, and kohlrabi in a bowl.
Blend the red wine vinegar, olive oil, honey, and a grind of salt, pour onto the salad, combine well, place into a serving plate and top with the toasted seeds.

Image, Kolhrabi salad with toasted seeds — Kolhrabi salad with toasted seeds

Image of Fragrant lamb meatballs on baking tray

Enjoy!

*Pickled red onions would be a perfect addition*

Patty pan squash-aubergine and date filling, kolhrabi & carrot slaw-recipes-thebrokenoven.com

Patty pan squash, aubergine & date filling, kohlrabi slaw

Servings: 2
Prep Time: 30mins
Cook Time: 30min
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Having grown these little saucer shaped veg on a number of occasions, I have never seemed to get them to the size where I could stuff them, but after a recent camping trip & a spell of glorious hot weather, we returned to discover that they had reached a perfect size for stuffing. This is a quick and easy recipe with a earthy kohlrabi slaw on the side. Enjoy

Ingredients

2 x yellow patty-pan (approx. 320g each or bigger)
½ x Aubergine cut into small dice
½ x Medium red onion finely diced
2 x Cloves of garlic chopped
50g Cherry tomatoes cut in half
40g Chopped dried dates
½ x Teaspoon smoked paprika
4 x Tablespoon olive oil
Approx. six basil leaves finely shredded
2 x small knobs of butter, approx. rounded teaspoon.
Few saving of parmesan or feta cheese (optional)

Directions

Heat a medium frying pan with 2 x tbsp of the olive oil and fry the aubergine until golden brown. Drain onto kitchen paper towel.
Pre-heat oven to 180c/gas 4. Taking the squash, trim off the bottom end a little so it sits flat. Then slice of the stalk end, just enough to scoop the flesh out. A dessert spoon is perfect for this, take care not to break completely through the skin.
Place the squash on a baking tray and season with salt & pepper, sprinkle with 1 x tbsp olive oil and place a knob of butter is each cavity. Omit this if you are aiming for it to be completely plant based.
Bake in the oven for 15 minutes @ 180c gas 4. Remove when finished.
Make the rest of the filling by sautéing the onions in 1 x tbsp olive oil over a medium heat for 1 minute, then adding in the garlic, tomatoes, smoked paprika, dates and basil and continue frying on a gently heat, for a further 2-3 minutes, stirring occasionally.
Remove from the heat and stir through the aubergine.
Divide the filling between the two squashes, top with 3-4 shavings of parmesan or a few pieces of feta. Place back in the oven for further 10-15 minutes.

This is ideal with a handfull of salad leaves, or in this recipe I made a quick kohlrabi slaw. If you want a little heat, add a small chili or stir in a little harissa paste.

Kohlrabi & carrot slaw

Prep Time: 10mins
Difficulty: easy
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Ingredients

½ x medium kohlrabi shredded and squeezed in the cups of your hands to remove excess water.
1 x medium carrot shredded
¼ x White cabbage finely shredded
½ x red onion finely sliced
Zest & juice of half a lemon
Grind of salt & pepper to taste
Drizzle of a good quality balsamic vinegar

Directions

Blend all the ingredients, massage through the lemon zest and juice, along with a good grind of salt and pepper.
Place in a bowl, when ready to serve, drizzle with balsamic vinegar.

Image, Plate of kolhrabi slaw — kolhrabi slaw

Bowl of Spiralized, pattypan squash — Spiralized, pattypan squash

Enjoy!

I used the spiralized squash with a veggie bolognese, would also be great as a salad with some shredded red onions, sweet pepper, summer shredded cabbage & spring onions, all tossed in a toasted sesame oil, soy, ginger and honey dressing.

Image, bowl of Spiralized pattypan squash and Spiralizer. — Spiralizing pattypan squash

Sweet potato & carrot pakora fritters-miso aubergines-hummus-tzatziki-recipes-thebrokenoven.com

One of our favourite veggie recipes

With a few spices – a fusion of different flavours, sides of hummus, some tzatziki, and finished off with some home grown mixed leaves. 🍃😋 If you are looking for a little inspiration, maybe this recipe will give you a gentle nudge to get creating in the kitchen. Enjoy.

Continue to recipe

Latest Posts

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by Malc October 9, 2021

Raspberry & chocolate ganache tart-with a hint of black cardamom-recipes-thebrokenoven.com

Try this classic raspberry and chocolate combination with a unusal spice twist, check this recipe and more at the brokenoven.com

by Malc September 24, 2021September 24, 2021

Purple bean-pear & squash salad -dressing-recipes-thebrokenoven.com

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by Malc September 3, 2021September 4, 2021

Fragrant lamb meatballs-spelt & rye flatbreads-green apple kolhrabi salad-recipes-thebrokenoven.com

FRAGRANT LAMB MEATBALLS, SPELT & RYE FLATBREADS-GREEN APPLE KOLHRABI SALAD

by Malc August 27, 2021August 27, 2021

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Food photography, purple pot of mixed lettuce, background wooden fence. — #grow you own! Mixed lettuce in a pot. Great for cutting as needed, serving alongside your dishes.

Food photography, Marinated Miso aubergines, pyrex dish — Pakoras

Keeping the pakora fritters reasonably thin, will aid in cooking with the least amount of oil. After grilling the aubergines-pop them back-for a final soak in the marinade, then a quick final finish in the oven.

Recipe

Sweet potato & carrot pakora fritters, char-grilled miso aubergines, hummus & tzatziki

Servings: 4
Prep Time: 30mins
Cook Time: 2-3min each side + grilling aubergines
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A fusion of different flavours & textures for this dish-and with a little planning head-bringing all the different elements together will be a lot easier.

Pakora fritters.

Ingredients

300g Grated sweet potato & carrot. (you can do this with a box grater)
100g Gram flour
½ x Onion finely chopped.
1 x Tablespoon ginger finely chopped.
2 x Tablespoon lemon juice.
1 X Teaspoon garam masala.
1 x Teaspoon ground cumin.
1 x Teaspoon smoked paprika.
1 x Teaspoon Turmeric.
½ x Teaspoon fenugreek.
1 x Teaspoon black salt.
2 x Tablespoon sunflower oil.

Directions

Blend together the sweet potato, carrots, spices, ginger, lemon juice, onions & salt, then massage the mix with your hands for a couple of minutes. This will help to release the naturel juices.
Sift, and stir through the gram flour until combined, cover and leave for 15 minutes.
Shape the mix into eight small flat discs.
Heat some oil in a frying pan to a low to medium heat, cooking in batches, fry the fritters on each side for 2-3minutes until crispy and golden.

Marinated Aubergines

Ingredients

1 x large aubergine
2 x Tablespoon miso paste
2 x Tablespoon honey
1 x Teaspoon sesame oil
Water to loosen the miso, approx.25ml.

Directions

Combine the miso, honey & oil, whisk in the water to loosen the mix to a creamy consistency.
Cut the aubergine into 1 ½ cm circles, place in the marinade and leave for approx. 30 minutes before cooking, turn around the aubergines so that it gets a chance to soak up the marinade.
To cook, char-grill, 1-2 minutes on each side, or until lightly charred, pop back in the marinade and finish in the oven @200c/gas6 for 5 minutes-I started mine on the barbecue-alternatively, use a griddle pan, or under the grill.
To assemble, stack two fritters, interleaved with a couple of aubergines & top with hummus, tzatziki & some mixed leaves.

Some quick picked cucumber, another great condiment to serve with this. Just grate half a deseeded cucumber, give it a gentle squeeze to remove the excess water, blend with 15ml red wine vinegar, 15g white sugar & few chopped dill fronds, leave for 10 minutes, then its ready to go.

Hummus

Servings: 4
Prep Time: 10mins
Cook Time: 45min
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Ingredients

100g Dried chickpeas soaked overnight, 200g cooked weight approx.
2 x Tbsp tahini
2 x Tbsp olive oil
2 x Tbsp lemon juice
½ x Tsp ground cumin
1 x Clove garlic
100ml Water to loosen the mix to its desired consistency.
Salt to taste

Directions

Cook the chickpeas until tender approx. 45 minutes.
Place all the ingredients, except the water and salt in a food processor or a high-speed blender, puree, adding the water to bring it to a thick creamy or desired consistency. Add more water or a little extra olive oil if you like it smooth and silky. Season lightly with little salt.

Tzatziki

Servings: 4
Prep Time: 10mins
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Ingredients

200g Greek low or full fat naturel yogurt.
½ x deseeded cucumber grated.
½ x lemon zested & juiced.
1 x Clove of garlic finely chopped.
6 x Leaves of fresh mint chopped.

Directions

Combine all the ingredients together, add a little salt to taste.

I used dairy in the tzatziki, but feel free to use your favourite non-dairy natural yogurt. Surprisingly, I have not tried the coconut natural yogurt to make tzatziki, wonder🤔 how that might taste!

Strawberry & raspberry pavlova-recipes@thebrokenoven.com

Strawberry & raspberry pavlova with berry sauce and rose petals.

Special request for our daughter’s birthday, classic pavlova, with a small crater created in the middle to pile in plenty of whipped cream, some summer strawberries, raspberries, and a good dollop of berry coulis and a little decorative sprinkling of floral rose petals, which in turn were swept aside by the kids. 😂 Not sure if they believed me, that they were perfectly edible.

This one was carefully crafted by my wife, always works out perfect every time, notable hints would be to use a stand mixer rather than the handheld one for better aeration. The true test of a properly whipped meringue! well in my wife’s case, is to turn the bowl upside down over a small boy’s heads🤣aka our eight-year-old. (Ok, I do not recommend this) All worked out fine.

Strawberry and raspberry pavlova, with rose petals, berry coulis🍓

Devoured strawberry and raspberry pavlova, empty plate, cutlery

Safely said! that was a diffinite hit.😋😋

Strawberry & raspberry pavlova, berry sauce & rose petals

Servings: 8
Prep Time: 20mins
Cook Time: 80min
Difficulty: easy
Rating: ★★★★
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It was our daughters’ birthday this week, and we had a request for one of her favourite desserts, pavlova-with its soft mallow interior and delicate crispy exterior, topped with some summer berries, always a winner with everyone in the family, plus it doubled up as her birthday cake as well😋

Ingredients

6 x large egg whites
2 x Teaspoon of cornflour
1 x Teaspoon of white wine vinegar
340g Caster Sugar
Pinch of salt
1 x Punnet of strawberries
1 x Punnet of raspberries
300ml Double cream

Directions

Place the egg whites in a large clean baking bowl, using the whisk attachment, beat until they are stiff.
Whisk in the sugar, a little at a time, until it forms stiff peaks. Whisk in the cornflour & vinegar.
Line a baking tray with parchment paper, spread out the meringue into a large circle gathering it up slightly around the edges.
Place in a pre-heated oven 180c/gas4 for 5 minutes, turn down the oven to 140c/gas1, continue cooking for further 75 minutes.
When finished, turn of the oven, leave to cool.
To serve, top with the whipped cream strawberries, raspberries and berry coulis and few rose petals. Enjoy.

Quick berry coulis

Servings: 8
Prep Time: 5mins
Cook Time: min
Difficulty: easy
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Ingredients

250g Frozen berries
2 x Tablespoons icing sugar.
1 X Teaspoon lemon juice

Directions

Allow the berries to thaw, then blend with the other ingredients to a puree, pass through a fine sieve to remove the seeds.

Should be a little sharpness to this coulis, feel free to add in a little extra sugar if you prefer it sweeter.

Food photography, Small sugar icing football boots, with name Freya — Loves her football! Cake topper boots courtesy of Kathleen.👍

Food photography Pavlova Base — Loves her football! Cake topper boots courtesy of Kathleen.👍

Tempura-pattypan squash blossoms-wet garlic-herb vinaigrette-recipes@thebrokenoven

Tempura Patty Pan squash blossoms, wet garlic, with pickled cherries & herb vinaigrette

Servings: 2
Prep Time: 30mins
Cook Time: 2-4
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With summer in full swing and a few early ingredients popping up around the garden, and with some great additions from the local farms, thought this salad would be perfect with a glass of your favourite tipple

Ingredients

Selection of your favourite leaves, I used baby spinach & red leaf.
Handful of pickled cherries, see recipe below.
One head of wet garlic cut into wedges are slices.
Some squash blossoms, I was lucky enough to have these in my garden. You might pick some up in good veggie suppliers.
A few yellow Cherry tomatoes.
1 x Tablespoon of honey

Tempura batter

Ingredients

75g Plain flour.
95g Cornflour.
¼ Teaspoon salt.
¼ Teaspoon smoked paprika.
1 x Egg yolk. Leave out if you prefer it to be completely plants.
170ml Chilled sparkling water.

Directions

Sieve the flours into a bowl and add in the salt & smoked paprika and stir through.
Pour in the water & yolk, blend to a ‘double cream’ consistency, being careful not to over work the batter, do not worry if there are still little pockets of flour. This is best completed, just before you want to start using it for frying.
Assemble your leaves on a plate and garnish with the tomatoes.
Heat 500ml approx. of sunflower or vegetable oil in a saucepan until 180c/350f
Check the oil is at the right temperature by dropping in some batter, it should start to crisp up quickly.
In batches fry of the wet garlic first, which will take around 2-4 minutes depending on their size, turn them around so that they are evenly cooked, crisp, and pale golden.
Drain with a slotted spoon and place on some absorbent kitchen towel and continue finishing with the garlic & squash blossoms.
To assemble, place the tempura blossoms and garlic on top of the salad leaves and dress with some of the stoned pickled cherries, and spoonsful of the herb vinaigrette, and drizzle of honey. Enjoy.

If you cannot get your hands on some squash blossom flowers or wet garlic, just use alternative vegetables like courgettes, onions, peppers or broccoli florets. Adjust the herb elements in the dressing as well, if needed, flat leaf parsley & chives would work.

Food photography,Frying the tempura squash blossoms, oil, sauce pan — Frying the tempura squash blossoms

Food photography, plate of salad leaves — Frying the tempura squash blossoms

Pickled red cherries

Servings: 4
Prep Time: 10mins
Cook Time: 5min
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Ingredients

200g Fresh red cherries, washed and stem removed. Leave stone in at this stage.
100ml Cider vinegar
50ml White wine vinegar
50ml Water
100g Caster sugar
1 x Bay-leaf
2 x All spice berries
¼ x Teaspoon coriander seeds

Directions

Place the cherries inside a medium sized, approx. ½ litre sterilized Kilner jar.
Place all the other ingredients in a saucepan and bring to a gentle simmer until the sugar has dissolved, continue simmering for a further 5 minutes. Cool slightly, then pour over the cherries, close the lid, and leave for 1-2 weeks before using.
When ready to serve with the salad, split in half and remove the stone.

Herb, shallot, sweet pepper & harissa dressing in colourful bowl. — Herb, shallot, sweet pepper & harissa dressing

Food photography, fragrant fresh garden herbs, in glass jars

Herb vinaigrette

Servings: 4
Prep Time: 15mins
Difficulty: easy
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Ingredients

150ml olive oil
25ml White wine vinegar
2 x Teaspoons of honey
1 x small, sweet pepper finely diced.
1 x medium shallot finely diced.
1 x Clove of garlic finely chopped.
4 x lovage leaves finely chopped.
4 x Mint leaves finely chopped.
Small bunch carrot tops finely chopped.
¼ Teaspoon harissa paste
Zest of one lemon

Directions

Blend all the ingredients together and place in a jar, ideally leave for a day before using.

Chopped ingredients for homemade dressing in colourful bowl — Chopped ingredients for homemade dressing

Enjoy!

Blackbean & freekeh burger-Recipes@thebrokenoven

Black bean & freekeh burger, butternut squash dressing

Servings: 6
Prep Time: 30mins
Cook Time: 15-20
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Another option for using up freekeh, alongside black beans and yellow split peas, this recipe makes for a protein packed veggie patty. Served with a vibrant and velvety smooth butternut squash dressing. Enjoy

Ingredients

150g Black beans soaked in water overnight then cooked for approx. 20 minutes and drained. Approx. 290g cooked weight
100g Freekeh soaked in water overnight, then cooked for approx. 15 minutes and drained. Approx. 290g cooked weight.
75g Yellow split peas soaked in water overnight, then cooked for approx.25 minutes until tender, then drained. Approx. 150g cooked weight.
1 x medium onion finely diced.
2 x Cloves of garlic Finely chopped.
100g Grated carrot.
2x Tsp smoked paprika.
2 x Tsp sumac.
2 x Tsp oregano.
2 x Tsp ground cumin.
Small bunch fresh flat leaf parsley chopped.
20g Milled flax seeds.
1x Tsp harissa paste or more if you like them spicy.
2 x Tbsp Olive oil
Salt & pepper

Directions

1. Sauté the onion in a frying pan with 2 x tbsp olive oil on a low to medium heat until just starting to soften, add in the garlic and continue cooking for a further minute, then stir through the spices and harissa paste-cook for a further minute to release the flavours from the spices. Set aside to cool slightly.
2. Using a food processor pulse together the black beans, split peas & freekeh. Not too much, just enough to break them down, add in the milled flax seed, fresh parsley and the onion mix, along with a good grind of salt & pepper-give them another pulse to blend everything together.
3. Tip the mix out into a bowl and incorporate the carrots using your hand, until evenly distributed.
4. Cover with cling film and leave in the fridge for an hour to allow the flavours to develop.
5. Finely remove from the fridge-check the seasoning-if it needs a little more salt & pepper, add in a few more grinds.
6. Using approx. 150g in weight, form them together in the palm of your hands into round patties. They should hold, but if you want them to be a little more robust add in a small amount of breadcrumbs.
7. Cover them over and return to the fridge to firm up slightly approx. 30-45 minutes.
8. Heat a non-stick frying with 2 x tbsp oil and fry the patties on each side for approx. two minutes or until the have coloured a little on each side.
9. Place in a pre-heated oven 180c/gas 4 and finish cooking for a further 15 minutes.

If you are after an alternative dressing, why not try my roasted butternut squash dressing, went down a treat-also try some quick pickled red onions for acidity, serve the ‘burgers’ with mini red cos lettuce, or a burger bun if you prefer, alongside some sauteed red pepper, onions & sliced cherry tomatoes. Enjoy.

Sauteing onion and garlic in frying pan — Sauteing onion and garlic

Sauteing onion, garlic and spices — Sauteing onion and garlic

Roasted squash dressing

Servings: 6
Prep Time: 10mins
Difficulty: easy
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Ingredients

Top half of a butternut squash cut into cubes.
1 x Tbsp Tahini
2 x Tbsp strained protein Naturel yogurt/or choose a variety that suits your taste. Plant based.
2 x Tsp cider vinegar
2 x Tbsp olive oil
½ x Tsp harissa paste
Salt to taste.

1. Place the chopped squash in a piece of tin foil along with the two crushed garlic bulbs,
1 x tbsp of the olive oil & the bay-leaf. Season with salt, scrunch up the tin foil so the squash is completely covered and cook for 25-30 minutes, just so the squash is completely tender when a knife is inserted through it. Remove and allow to cool slightly, opening the tin foil.
2. Remove the bay-leaf, place the squash in a food processor along with any juices & garlic, give it a whizz, then add in the remaining ingredients, blend to a smooth velvety texture. Check for seasoning.
3. Alternatively, you could use a handheld stick/immersion blender using a deep sided container.

This is a great alternative to a mayonnaise, especially if you are looking for it to be completely plants. Do not forget to serve with some pickled red onions.
Simply slice a red onion thinly, toss with 1 x tbsp light brown sugar & 2 x tbsp cider vinegar, then message them together for a couple of minutes. Leave to stand for 30 minutes before using them.

Food photography,Ingredients for black bean & freekeh burger — Ingredients for black bean & freekeh burger

Roasting garlic and butternut squash for dressing, in tin foil.

Black bean & freekeh burger with trimmings,on wooden board, pickled onions, butternut squash dressing. — Black bean & freekeh burger with trimmings

Enjoy!

Eggplant chilli-crushed green wheat-recipes@thebrokenoven

Fragrant eggplant chilli with roasted crushed green wheat pilaf

Servings: 4
Prep Time: 25mins
Cook Time: 50-60
Difficulty: easy
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If you’re looking to elevate your veggie chilli this recipe should hit the spot! Do not be put off by the list of spices, well worth the effort if you are looking for a deep aromatic & lightly spiced chilli

Ingredients

1 x large aubergine or 2 x medium cut into cubes.
2 x Shallots peeled & sliced.
1 x Large yellow pepper, seeds removed and diced.
4 x Small Violet white striped aubergines split in half.
100g approx. Thai baby green aubergines.
150g cherry tomatoes.
4 x Tbsp olive oil. 2 for each batch.
1 x Tbsp olive oil for the small aubergines

Sauté the large aubergine in 2 x tbsp oil in two batches and set aside. Roast the small violet stripped & Thai aubergines with the cherry tomatoes in a pre-heated oven 180c/gas 4 for approx.20 minutes until tender. Set aside. You should be able to pick up the eggplant varieties in good Asian stores.

Ingredients

1 x Tsp coriander seed.
1 x Tsp cumin seeds.
1 x Tsp fenugreek.
1 x Tsp smoked paprika.
2 x Bay-leaves.
2x Star anise.
1 x Tsp all spice berries.
2 x Cloves of garlic finely chopped or crushed.
1 x Tbsp soy sauce.
1 x tbsp Worcestershire sauce.
1 x Tsp tomato paste.
1 x Tsp harissa paste, you may like to use more depending on the brand you are using for extra heat.
1 x Tsp sugar.
500g Tomato passata.
1 x Can of cannellini beans.
Small bunch of fresh coriander chopped.
Salt & Pepper.

Directions

Crush any seeds or berries you may be using in a pestle and mortar or grinder.
Sauté the pepper with the shallots in 2 x tbsp oil on a medium heat until starting to colour.
Add in the bay-leaves & garlic, continue sautéing for a further 1 minute, then add in all the dry spices-continue cooking for a further minute-reduce the heat a little so they do not burn.
Stir through the tomato paste and harissa, along with the soy & Worcestershire sauce.
Pour in the tomato passata or alternatively you can use 2 x cans chopped tomatoes.
Bring to a simmer and add in the sugar, along with the cooked aubergines, and a good grind of salt and Black-pepper.
Leaves to simmer for approx. 45-50 minutes, stirring occasionally.

Serve with the green wheat, see recipe below. Decorate the chilli with the small roasted aubergines, some fresh coriander, a few dollops of naturel yogurt, and some lime wedges. Enjoy.

All spice berries with flavours of cinnamon, nutmeg & cloves are great at adding a deep fragrance to savoury dishes, most notably it is used in Jamaican jerk spice.

Star-anise, another strong aromatic spice with licoricey fennel flavours, used sparingly it will add depth to a dish like this chilli. Remember to remove the whole stars after finishing cooking your dish.

Food photography, bowl of Sauteed aubergine for chilli — Sauteed aubergine for chilli

Food photography,Blending the spices & bay leaf with peppers and shallots — Sauteed aubergine for chilli

Roasted green wheat (Freekeh)pilaf

Servings: 4
Cook Time: 25-30min
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Ingredients

1 x Shallot finely diced.
1 x Clove of garlic chopped.
100g Freekeh preferably crushed or cracked.
500 ml vegetable stock.
1 x Tbsp olive oil
Half a pomegranate

Directions

Heat the oil in a medium sized saucepan, then sauté the shallots gently until soft.
Add in the garlic and continue cooking for further minute, then stir in the freekeh and coat with the garlic and shallot, pour in the stock. Cover with a lid and simmer on low -medium heat until cooked and the liquid has been absorbed. Keep your eye on this process, as you may need to add a little more water for the freekeh to cook to the right consistency.
Remove from the heat and leave covered for 5 more minutes. It should still have a slightly chewy texture.
Serve along side the chilli, topped with some pomegranate seeds.

With its slightly nutty and chewy texture, this is a great alternative to rice or quinoa.