Homemade vegetable stock

Homemade vegetable stock
Homemade vegetable stock
Homemade vegetable stock

Would you judge me if I told you that I ate half a stuffed crust pizza, a tube of Smarties and three Percy Pigs for breakfast? Perhaps let’s not go there then, but suffice to say, I feel disgusting – diet starts tomorrow.

So in a bid to absolve myself, I made this hearty vegetable stock that I could drink to cleanse my junk-food-laden soul – or simply to make a delicious soup that I will share with you next week. I’m sure you’re on tenterhooks.

Homemade vegetable stock
Makes 1 litres / Hands on time 15 / Total time 1 hr 30 mins / V Vn Gf Df  
You’ll need: A large pot with a lid
1 tbs rapeseed oil
3 garlic cloves, bashed
3 carrots, peeled and roughly chopped
3 onions, peeled and roughly chopped
5 sticks of celery, roughly chopped
1 large leek, roughly chopped
4 sprigs rosemary
1 small bunch of thyme
1 Bay leaf
2 tsp salt flakes
1 tsp black peppercorns
2 litres boiling water


Tip: Bear in mind that you will be left with half the amount of stock than water you put in. If you wish to make more than one litre consider doubling the recipe.


Method
1. Peel and roughly chop the carrots, onions, celery and leek. Using the flat part of a knife, apply pressure to the garlic cloves until they split open (no need to chop them). Add a tbs of rapeseed oil to a large pot with a lid and set over a medium heat. Add the chopped vegetables along with the salt before giving a stir and covering with the lid. Leave to sweat for 15 minutes, stirring occasionally.
2. Once softened, add 2 litres of boiling water straight from a kettle, turn up the heat and bring to a boil. Turn down the heat to a simmer and add the rosemary, thyme, peppercorns and bayleaf. Simmer away for one hour.
3. Carefully strain the stock through a sieve into a large bowl and use immediately or allow to cool and freeze to use another day.

Homemade vegetable stock
Homemade vegetable stock

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian   Vn– Vegan    Gf– Gluten free    Df– Dairy free
❄ Suitable for home freezing once cooled. Consume within 3 months.



Buckwheat pancakes

Buckwheat pancakes
Buckwheat Pancakes

I wouldn’t normally buy buckwheat flour as I’m not celiac or a clean eating idiot but I had to buy some for work so thought I’d make the most of it. I was actually pleasantly surprised by this recipe, it was even worth the £4 I paid for the flour (£4, what is the world coming to). Anyway, if you’re made of money and like your pancakes with a delightful springy texture, then loosen your belts and grab the maple syrup, it’s pancake time. Happy pancake day everybody.


Buckwheat pancakes
Makes 6-8 pancakes / Hands on time 20 mins / Total time 20 mins /  Gf
125g buckwheat flour
1 tsp baking powder
30g caster sugar
½ tsp ground cinnamon
125ml semi skimmed milk
1 egg
2 tbs yogurt
Knob of butter
Greek yogurt and maple syrup to serve (optional)


Tip 1: You can make these as healthy or as unhealthy as you like. I served mine topped with strawberries, yogurt and maple syrup because that’s what I had in my fridge but you can top them with whatever you like.

Tip 2: Can’t eat them all? Cook them, wait until they’re cool and then wrap up individually in cling film and refrigerate. Microwave for 30-60 seconds when required. Consume within 5 days. 


Method
1. In a large bowl, whisk together all the dry ingredients and put to one side. In a smaller bowl, whisk together one egg, 125ml of milk and 2 tablespoons of yogurt until combined.
2. Add the wet ingredients to the dry ingredients and whisk until you have a smooth batter. (Buckwheat flour is quite different to regular flour, it has a gummy, sticky texture, this is normal). Put to one side for 10 minutes or until the mixture starts to bubble slightly.
3. Heat a knob of butter in a large frying pan on a medium to high heat. When the butter starts to bubble, ladle in your desired amount of batter (I like to make 3 at a time).
4. Cook for a couple of minutes or until they start to bubble and the edges look set. Flip over and cook for a further couple of minutes. Serve immediately topped with your favourite toppings.

Buckwheat pancakes
Buckwheat Pancakes

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian    Gf– Gluten free



HARD RECIPE OF THE MONTH: Cauliflower & Coconut Tart

WELL HARD RECIPE OF THE MONTH: Cauliflower & Coconut tart
WELL HARD RECIPE OF THE MONTH: Cauliflower & Coconut tart

This months ‘well hard’ recipe I chose is from Natasha Corrett’s Honestly Healthy Cleanse. Instead of pastry you make the base out of ground up cauliflower so it’s entirely gluten and wheat free (not that I care but it’s worth mentioning for those of you who do). This recipe actually doesn’t contain many ingredients (big thumbs up) and isn’t all the difficult.

VERDICT: I’ve actually made this tart twice because I liked it so much. It’s Great if you want to impress at a BBQ full of nutritionally challenged people. However it’s not very filling, I ate the whole tart in three sittings, definitely doesn’t serve 8 as the recipe claims. However, I’m willing to overlook this because it’s so delicious.

WORTH THE EFFORT? Yes, but I’d make double the egg and coconut cream mixture next time.

Ingredients..
(filling)
2 free range eggs
160ml coconut cream
1/2 tsp Himalayan pink salt (I used normal salt)
30g kale
Juice of half a lemon
1/2 a courgette, sliced into ribbons

(Tart case)
300g cauliflower broken into florets
75g ground almonds
3 good gratings of nutmeg (I just used half a tsp of ground nutmeg)
Grated zest of 1/2 an unwaxed lemon
pinch of Himalayan pink salt
1 free range egg

1. Preheat the oven to 170C/350F/Gas 3, and line a 23cm tart tin with baking parchment. I found this stuck to the tart though so make sure you give it a good greece)

2. First make the tart case. Put the cauliflower in a food processor or blender and blitz until they look a bit like rice. Alternatively chop them by hand as finely as possible. Transfer to a bowl and add the ground almonds, nutmeg, lemon zest, salt and the egg. Mix together until a dough forms.

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3. Press this mixture into the prepared tart tin, taking up the sides too, then bake in a preheated oven for 15 minutes. (When I made this I found it easier to not treat it like pastry at all and instead to treat it like a cheese cake base).

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4. Meanwhile massage the kale with the lemon juice until it wilts. Set aside.

5. To make the filling, beat together the eggs, the coconut cream and the salt until smooth and evenly mixed.

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6. Once the tart case it out of the oven, arrange a layer of the kale in the bottom. Cover with the courgette ribbons (to make these I just used a potato peeler) the pour the egg and coconut mixture on top.

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7. Return to the oven  for about 20 minutes.

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As I had so much kale and cauliflower leaves left over I steamed them with some mixed herbs and served them with the tart.

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