Pissaladiere

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This dish is from the south of France, and is like a cross between a tart and a pizza.

Just warning you from the outset, this is what I would call a weekend recipe.    Some elements can take a while.  None of it is difficult but things like caramelising the onions, or proving the dough can take a while.  So I usually make this at weekends when I’m pottering around and can do things like laundry while the dough proves.

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If you see anchovies and immediately say no way, I would recommend giving this a chance.  The sweetness of the onions, definitely tempers the fishiness of the anchovies and the combination works nicely.

If you really are anchovy phobic you can swap it for roasted red pepper, this also allows vegans and vegetarians to enjoy it (just remember to swap out the butter for olive oil if cooking for vegans or people who are dairy free).

This can also be eaten hot of cold, I love it with a cold beer or glass of wine.

For the dough

2 Tsp Dried yeast

250 Grams Plain flour

3 Tbsp Olive oil

1/2 Tsp Salt

For the topping

40 Grams Butter

1 Tbsp Olive Oil

1.5 Kg Onions (Finely Sliced)

1 Tbsp Dried thyme

24 Black olives

16 Anchovy Fillets (or slices of roast pepper if you don’t like anchovies

Method

  • To make the dough, mix the dried yeast with 120 ml of warm water (not too hot or you’ll kill the yeast), leave in a warm place for 10 minutes until a froth appears on top of the mixture.
  • Sift the flour into a bowl and add the salt, olive oil and yeast mixture. Mix until the dough forms a ball. Turn out onto to a floured surface, and knead for 10 minutes (or use a mixer with a dough hook, but personally I like to do it by hand its very therapeutic if you’ve had a stressful week)
  • Rub a bowl with olive oil, put your kneaded bowl of dough in the bowl and cover lightly with olive oil. Cover the bowl with a clean tea towel (or I always use the little disposable shower caps you get into hotels), leave in a warm space for 1-2 hours
  • Remove the dough from the bowl and knock the air out of the dough with a light punch (like OI said this can be very therapeutic). Knead for a couple of minutes and then cover again and leave in a warm place until the dough doubles in size
  • For the topping, melt the butter and olive oil in a large frying pan, add the onions and half the thyme and cook over a gentle for 45 minutes, stirring occasionally until the onions are dark and caramelised
  • Preheat your oven to 200 degrees (Celsius), and grease a 34 cm x 26 cm baking tray. Roll your dough out thinly to fit the baking tray and transfer the dough to the baking tray and brush lightly with oil
  • Spread the cooled onion mixture evenly across the dough
  • Lay the anchovies on top of the onion mixture in a rough lattice pattern, and the olives should go in between the diamonds created in the lattice. It’s a rustic dish, so don’t panic if doesn’t look entirely uniform
  • Bake for 20-25 minutes

Potato, Cheese and Broccoli Pasties

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It’s cold, wet and sh*tty outside. No wonder your body is craving carbs and needs comfort food.

You can add some patterns to fancy these up. But they’ll taste delicious regardless

I hate food waste. So when I have bits and pieces hanging around in the fridge I try to come up with a recipe to use them. Left over potatoes and broccoli from previous meals are delicious when well seasoned and combined with cheese. This recipe isn’t dainty or sophisticated, but it does taste really good.

Makes 4 good sized pasties

Ingredients

375 Gram pack of pre-rolled puff pastry

250 Grams Cooked potatoes

150 Grams Cooked broccoli

100 Grams Mature Cheddar (grated)

1 Egg

1/2 Tsp Garlic powder

Salt and pepper

Potato, broccoli and cheese filling

Method

  1. In a bowl break up the cooked potato and broccoli with a fork.
  2. Add the grated cheese, garlic powder and salt and pepper (the mix needs a good amount of seasoning, to don’t forget to taste the filling)
  3. Unroll your sheet of pastry and cut into four smaller sheets
  4. Add the filling to one half of each sheet
  5. Brush the edges of the pastry with beaten egg, and fold the pastry over, crimping the edges of the pastry with a fork.
  6. Lightly brush the top with beaten egg, and bake in an oven, pre – heated to 200 degrees. Bake for 20 minutes until golden brown
Brush lightly with beaten egg.

Carcassonne – The Food

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Inside the walls of the medieval city there are numerous cafes and restaurants selling everything from crepes and baguettes through to fine dining restaurants.

The Occitane region enjoys a great climate and has lots of regional specialities. Truffles are found locally and are highly prized. People either love or hate them, but I adore them. Weight for weight white truffles are more expensive than gold. Most of us aren’t lucky enough to afford the fist sized truffles kept under glass cloches. However, specialist shops sell a range of products including truffle oil, truffle honey, tapenade and truffle salt.

White truffle and shaving blade
Well guarded truffles

The other main speciality of the region is cassoulet. If you haven’t had it before it’s a rich dish of white beans, duck legs, and Toulouse sausage. You can find this in pretty much every restaurant in Caracasonne. Like every peasant dish, this is made to fill you up and keep you feeling full. While it’s delicious it’s important to warn that you will probably need to lie down after eating of it, but it is good fuel for sight seeing.

Thick and unctuous, cassoulet is the perfect meal after a day’s sightseeing.

We found great little bistros that offered simple tasty food, starting at 3 courses for 15 Euros for the daily Prix Fixe menu, and were happy enough to stay with these.

Chevre wrapped in filo pastry with salad
Steak and frites

These bistro meals were usually uncomplicated with cheese, soup or charcuterie to start, fish or meat for the main and dessert or cheese to finish.

Chocolate tart
Cherry clafoutis

The area also has some great wine. We usually orded the house wine, which was affordable and very drinkable.

Tarte au pomme

Carcassonne

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Low cost airlines can be great for opening routes to places you may not have normally visited. One of these is the ancient city of Caracasonne in the Occitane region of France.

The city has two parts, the Cite (old town), which contains the largest medieval town in Europe and is a UNESCO World Heritage site. There has been a settlement in Carcasonne since around 3500 BC, and because of it’s strategic position has been taken by everyone from the Romans, Visigoths, and Moors.

The castle was also an important hub during the crusades when infighting amongst christian sects like the Cathars and Knights Templar were rife (if you’re a history fan or have ever read any of Dan Brown or Kate Moss’ books this will make more sense).

The fortified city was demilitarised by Napoleon Bonaparte, and fell into disrepair until thankfully restoration began in the mid 1850s.

Inside the walls of the Cite the are countless artisan shops selling hand made confectionery, toy swords shields, and costumes (little visitors go crazy for them), and regional specialities. As well as fabulous well priced restaurants, with Prix Fixe 3 course menus starting from 15 euros per person.

The city is split by the River Aude, the new city still has lots of character. The main square is the Place Carnot, with a very pretty marble fountain in the centre and bars and restaurants lining the edges. A market is held there twice weekly, although I missed both due to how my flights fell.

The city seems to be busiest in July and August, and although the place is super quaint and amazing to look at, it is very quiet outside this time . We stayed in a great Air B&B, but most hotels, including those inside the old town seem well priced. We didn’t have time, but if you are driving/renting a car, you can organise visits to local vineyards within about 20 minutes of town.

Place Carnot

If you are bit of history nerd, enjoy good restaurants and aren’t too put out that there isn’t a throbbing nightlife scene then Carcasonne is the place for you.

Spicy (Vegan) Dauphinoise Potatoes

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Classic dauphinoise potatoes are loaded with cream and sometimes cheese, and are one of my favourite things to eat.

The first time I made this I had spuds but no cream, so these were basically an experiment. But it was a really yummy one. It’s also nice to mess with the classics sometimes.

I could eat a massive bowl of this on its own, but it’s works really well as a side dish to marinated tempeh or chicken or fish if you’re a carnivore. This is full of creamy, garlicy, chilli gorgeousness.

Left overs are also great heated up with a fried egg on top.

1Kg Potatoes

400ml Tin of Coconut mik

3-4 Cloves of Garlic (minced)

1Tsp Chilli flakes

1 Tsp Ground ginger

1Tsp Tumeric

Method

  1. Preheat your oven to 180 degrees (Celsius)
  2. Peel and slice your potatoes as finely possible. Some people use a mandolin, but I’ve never been able to use one without cutting myself, I just use a kitchen knife
  3. Add the coconut milk, garlic and spices to a saucepan and heat over a gentle heat, add the sliced potatoes and simmer very gently for 10 minutes
  4. Line a baking dish with parchment paper (you don’t have to this, but it does make it easier to clean the dish afterwards)
  5. Add the potatoes to the dish and spread evenly before putting in oven for 40-45 minutes. Test with a fork to make sure the potatoes are soft

Halloumi Bake

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Healthy food can still be rich and unctuous. This makes a great week night dinner or you can assemble and bake the following day.

Packed with flavour and protein, this makes a deeply satisfying meal. I love it served with salad and crusty bread.

Ingredients

200 Grams Halloumi (allow the halloumi to come to room temperature before using)

340 Gram Tin of Chick peas

400ml Passata

150 Grams Mushrooms (roughly chopped)

1 Onion (roughly chopped)

1 Courgette (roughly chopped)

Large sprig of thyme

Olive oil

Salt and pepper

Method

  1. Preheat your oven to 180 degrees (Celsius)
  2. Add oil to a large pan over a medium heat, add onion, courgettes and mushrooms, and thyme and cook for 5 minutes, stirring until the vegetables start to soften.
  3. Add the chick peas and passata, and simmer for a another 5-10 minutes before transfering to an oven proof dish
  4. Slice the halloumi into 1cm think slices and brush or spray with a little oil
  5. Top the vegetable mix with the halloumi and bake for 25-30 mins or until the cheese had turn a rich golden brown.

Champ and Chilli Pie

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It can still get cold, so comfort food is still on the menu. This is a variation on a Shepherd’s pie, I started making this a couple of years ago to use up some leftovers.

If you’re one of those organised people who plans meals for the week then you can make the champ and the chilli for separate meals in advance and just assemble before you bake it

There’s a decent amount of vegetables in this chilli but you could also swap it for an entirely vegetarian chilli if you’re not a meat eater

Ingredients

For the champ

1kg Potatoes

250 ml Milk

5-6 Scallions/spring onions (finely chopped)

Salt

For the chilli

400 Grams Minced beef

1 Onion (chopped into 1cm chunks)

100 Grams Mushrooms (chopped chopped into 1cm chunks)

50 Grams Sweetcorn

2 Stalks of celery (chopped into 1 cm chunks)

1 Red Pepper (chopped into 1 cm chunks)

1 Tbsp Tomato puree

1 Tsp Cumin

1 Tsp Chilli flakes (increase this if you like a hotter chilli)

400ml Passata

400 Gram Can of black beans or kidney beans

Coriander (optional, but I usually add a couple of tablespoons of fresh chopped coriander)

75 Grams Grated Cheese (I used mature Cheddar)

Method

  1. Peel the potatoes and chop into equal sized cubes before boiling in salted water until soft and then mash thoroughly
  2. While the potatoes are cooking add the milk and scallions/spring onions into a small pot and simmer over a very gentle heat
  3. Stir the milk and scallions into the mashed potatoes and mix well, check if it needs more salt.
  4. For the chilli, heat a large high sided frying pan and add the mince and allow to brown
  5. Add the tomato puree, spices and sliced vegetables and beans and cook for 5 minutes
  6. Add the passata and simmer for a further 10 – 15 minutes until the vegetables are soft and the chilli has thickened
  7. Transfer the chilli to a large oven proof dish and then top with the champ mix
  8. Spread the champ across the chilli with a fork, so that the top has a rough texture (this will help give a lovely crunch once its baked). Sprinkle with grated cheese
  9. Cook in an oven pre-heated to 200 degrees (Celsius) for 30 minutes

Lemon Bars

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I love any form of lemon dessert and these are the ideal tea time treat. There’s a rich buttery shortbread base and a zingy lemon topping.

OMG I love these so much, I have to distribute these among friends and family or else I could easily eat these entirely by myself. If you have better self discipline than I do, these will keep in an airtight box for 2-3 days.

Use a food processor if you have one to make them even easier to make. There’s no need to roll out the shortbread base, just press it into the dish.

Makes 18

Ingredients

For the base

120 Grams Butter

130 Grams Plain flour

30 Grams Icing sugar

For the topping

Juice and finely grated zest of 3 lemons

190 Grams Sugar

3 Eggs

65 Grams Plain flour

Extra icing sugar for dusting the finished bars

Method

  1. Preheat your oven to 180 degrees (Celsius) and line a 9 in x 12 in baking tin with parchment paper
  2. To make the base, add the flour, butter, and sugar to a food processor and pulse until it looks like breaks crumbs. If you don’t have a food processor you can use the rubbing in method to combine the butter and flour
  3. Transfer the crumb mix to the baking sheet and press it down. Put in the oven and bake for 15 minutes until light golden brown
  4. Allow the base to cool slightly before making the topping
  5. Using your food processor again, add all the topping ingredients to the bowl and whizz until light and fluffy
  6. Pour the topping on top of the cooled base and bake for 25 minutes (or until the centre doesn’t jiggle
  7. Allow to cool completely before dusting with icing sugar and cutting into bars

Middle Eastern Barley and Feta Salad

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I have been over indulging lately and my body was crying out for something healthy and delicious. I love this salad, its packed with colour, texture and flavour and is full of protein.

Barley is a much underrated ingredient and used mostly in soup and stews, but is also amazing in risottos and salads.

This salad is substantial enough to eat on its own but is also fantastic as a side dish or part of a mezze, or in a wrap. This will in fridge in an airtight box for 2-3 days.

Ingredients

75 Grams Barley (dry weight)

100 Grams Radishes (finely sliced)

2 Scallions/spring onions (finely sliced)

50 Grams Almonds (rough chopped)

2Tbsp Pumkin seeds

50 Grams Pomegranate seeds

100 Grams Feta (crumbled into junks)

2 Tbsp Mint (finely sliced)

1 Tbsp Coriander (finely sliced, you can use parsley if you don’t like coriander)

For the dressing

2 Tbsp Olive oil

Juice of half a lemon

Salt and pepper to taste

Method

  1. Cook the barley according to the instructions on the packet. Lightly oil a shallow baking tray and spread the cooked barley across it to cool
  2. Add all the ingredients to a large bowl, add the dressing and stir well

Blue Moo Pie

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This is national pie week, so it inspired me to make my version of a steak and blue cheese pie. Yes, there is a bit of work involved but I guarantee it will taste 100 times better than anything you’ll buy in a supermarket.

Rich buttery pastry with really deep unctuous filling mmm.

Before you blue cheese haters turn your nose up at this. I have served this to people who detest blue cheese and they loved it (admittedly I didn’t tell them there was blue cheese in it until they had finished).  So be brave and give it a try, you can try a really mild blue cheese if you’re not sure.

Roll the pastry between two sheets of baking parchment. To make it easier to move to the baking tin.

If cheese just isn’t your thing, just leave it out, this recipe will still give you a really tasty steak pie.

Crumble the Stilton across the steak filling before adding the pastry lid.

I used homemade pastry but you can use shop bought short crust pastry if you’re short on time. I usually make the meat filling and pastry the day before (you can also freeze it if you’re organised enough to make a double batch) .

For the pastry

400 Grams Plain flour

200 Grams Butter (cut into cubes)

1 Tbsp Mustard powder (optional)

1 Egg

Plus 1 Egg yolk (for glazing the pastry before it goes in the oven)

For the filling

800 Grams Stewing steak (cut into 4-5cm chunks)

50 Grams Plain flour

1 Tsp Mustard powder (optional)

1 Onion (finely chopped)

2 Stalks of celery (finely chopped)

1 Tbsp Tomato puree

2-3 Tbsp Oil

100 Grams Stilton or other blue cheese

500-750 ml Beef stock

Salt and Pepper to taste

Method

  1. To make the filling, add a pinch of salt and pepper to flour as well as the mustard power and mix. Coat the cubes of meat in the flour
  2. Add a tablespoon of oil to a large heavy bottomed pan, add the meat in small batches and seal on each side before removing and setting to one side. Continue doing this until all the meat has been sealed, add more oil to the pan if you need to
  3. When all the meat has been sealed add another tablespoon of oil to the pan and gently fry the onion, tomato puree and celery for 5 minutes. Return the meat to the pan and the beef stock. Cover and simmer gently for 60 minutes. Uncover and simmer for a further 30 minutes until the gravy has reduced by at least a third (it should be quite a thick gravy). When the meat is tender remove from the heat and allow to cool completely
  4. I use a food precessor to make pastry, but you can also use the traditional “rubbing in” method if you prefer. Add the butter, mustard powder and flour to the food processor and pulse until it looks like bread crumbs.
  5. Add an egg and pulse, gradually add small amounts of cold water while pulsing until the pastry starts to come together
  6. Turn out on a floured surface and form into a ball. Wrap in cling film and refrigerate for at least 30 minutes
  7. While the pastry is chilling, grease a 9in x 9in loose bottom baking tin
  8. Remove the chilled pastry from the fridge. Cut one third of the pastry and set to one side.
  9. I like to roll out pastry between two sheets of baking parchment because I think it makes it easier to transfer to the tin, but you can simply roll it out on a floured surface if you prefer
  10. Roll the pastry out until its about half a centimeter thick and transfer to the prepared tin. Make sure to press it gently into the edges
  11. Spoon your cold meat filling into the pie case and spread evenly
  12. Sprinkle the crumbled cheese on top of the steak filling
  13. Roll out the remaining 1/3 of the pastry and top the pie, brush the edges with a little water and then press the edges of the pastry together to seal (you can crimp or press down with a fork)
  14. Brush with egg yolk and add 7-8 little cuts on the lid to allow steam to escape
  15. Bake in an oven preheated to 180 degrees (Celsius) for 45-50 minutes until deep golden brown