Karma Kitchen Supper Club, Sunday 1st November 2015 @7pm

Join us for a Middle Eastern Feast, our next Pop-Up Supper Club on Sunday 1st November 2015, 7pm at Hewitts Bar & Kitchen. A delicious Plant-Based feast of 4 Courses for £25 per head. 

To book your place drop in to Hewitts on Molesworth Street in Wadebridge,

or give them a call on 01208 368191

Delicious breakfast that "pops"

After a very mind stiff body stiff Ashtanga practice, this beautiful nutritious plant based breakfast certainly did the trick, with its organic rice puffs, blueberries, pecan nuts, banana, soya natural yoghurt and the most delicious hemp milk. To top it all, the rice puffs pop !!!!  # feeling wonderful

Karma Kitchen Supper Club, Sunday 3rd May 2015 @7pm

KARMA KITCHEN SUPPER CLUB

Delicious Plant-Based cuisine with a funky Caribbean twist,

lovingly made with natural whole food ingredients.

Sunday 3rd May 2015 @7pm

Bank Holiday Weekend

Hewitts Bar & Kitchen

33 Molesworth Street

Wadebridge

Cocktail & 3 Courses £25.00

Passion Fruit Cocktail

Black Bean & Butternut Squash Soup dressed with a Lemon, Parsley, Garlic & Thyme Gremolata served with Mini Cornbread Loaves and a Garlic Oil Dip.  

A selection of Summer Rolls, wrapped in Green Leaves and Rice Paper, served with a Mango, Coriander and Lime Salsa and a Spicy Peanut Dipping Sauce.

Savoury Corn Cheesecake with Cilantro-Pepita dressing served with Sweet Potato and Polenta chips sprinkled with Chilli, Paprika and Thyme.

Rice & Peas “Arancini” served with Jerk Tofu, Ratatouille and Guacamole

Both served with a selection of Tropical Sides

Chocolate Hazelnut Truffle Cake drizzled with Berry Coulis

Pineapple Tart TaTin served with a Coconut Icecream 

To book, drop in to Hewitts or call 01208 368191

Payment required upon booking.

Only 25 seats available, so book early :-)

Green Pancakes with Lime Butter

In the spirit of all things Fritter way back in December we chose three very different fitter recipes. Jacquie was a good girl and posted hers ages ago. Finally, I am reporting back…

I invited my common law father-in-law, Dave for lunch one dreary Wednesday. I hoped to wow him with these spinachy treats made all the more cheffy-sounding with the addition of lime butter. These are a savoury, gourmet version of a stack of American pancakes with maple syrup.

The lime butter is quite easy, to put together, except our studio is so cold that the butter that I left out overnight was no softer than the butter in the fridge. An easy way to make flavoured butters with butter that you forgot to leave out to soften is to grate the required amount of butter with a fine grater such as one for Parmesan cheese. Microplane does a most excellent one. The lime juice and zest and the chilli flakes add a lovely piquancy to this butter that is great to use for other dishes, to sauté vegetables in or, as my pal Yotam suggests, smeared on a baked sweet potato. Yum.

I was running late (surprise, surprise) so there was no time to wait for the spinach to cool after it was wilted. I almost scalded my hands squeezing out the liquid. But this is a very important step otherwise the pancake mixture will be runny and less flavourful. Perhaps I would wilt the spinach first so that it has a chance to cool while I muck around with the lime butter.

The most onerous part of the recipes is whisking the egg white and gently folding it into the batter so that the pancakes are light and fluffy. No hardship at all.

I fried the pancakes on my tawa, designed for making chapatis and perfect for pancakes.  I followed the suggestion of serving them with grilled halloumi. I also made a delicious salad of roasted cubes of butternut squash with toasted pumpkin seeds, and pomegranate on watercress, rocket and mâche with an olive oil and pomegranate molasses dressing as well as olives, tomato chutney and bread. It was a lovely meal all washed down with homemade elderflower cordial. (I made 24 litres this summer – my best batch ever!)

These pancakes were nice enough, light and fluffy and not too naughty (until you add the lime butter!) Not sure how easy they would be to veganise as the eggs are central to the recipe. But I would not bother as the vegan sweet potato cakes are soooo delicious even without smothering them in the yoghurt sauce. The leek fritters are ace too. Perhaps my green pancakes could be vepped up with a bit of goat’s cheese…

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Leek Fritters

The biggest challenge I face when cooking anything in my kitchen, is the fact I don't actually have a cooker!! 

I have always wanted a "Free standing" kitchen, so when we move into this rambling Old Manse (the Methodist version of a Rectory) 8 years ago, my dream became a reality. It came with its own old school oil-fired Rayburn that keeps the kitchen cosy, and can boil a pan of pasta at a push! 

For everything else I have a 2 plate portable hob that I drag out of the pantry, there's just no appropriate space left in my kitchen for an actual cooker! Unfortunately my trusty portable hob broke this week, so for tonights Leek Fritters, I'm already stressing!!

 I had never realised so much went in to fritters to be honest! Who knew you had to whip up egg whites into soft peaks!!! This recipe has a lovely mix of spices - turmeric, cumin and cinnamon with a little ground coriander, very subtle, but enough to bring the leeks to life. 

Liberty, our 9 year old helped me with the chopping, washing and measuring of all the ingredients, she is really starting to enjoy cooking. It did add a bit of chaos to the proceedings, but my kitchen doesn't seem right with out some chaos - I've got used to that with 4 daughters!

The only problem I came up against was when I actually had to fry the Fritters!! The book suggests that we fry each Fritter for 2 - 3 minutes on each side - that was a 'laugh out loud' moment for the Rayburn - bless it - it simply does not do frying!! So it did it's best, 15 minutes a side, and we finally had some golden Fritters! 

Everyone loved them apart from Raphaella, our 7 year old, it was just one step too far for her!! Will I cook them again? YES!! I'm determined to find a combo that my youngest will enjoy - perhaps carrot and broccoli might do the job! I'll keep you posted!

This is the recipe and method for the Leek Fritters - Ieft the chilli out and I made the sauce first. You could actually make the sauce and the fritter mix in advance and just fry up the fritters when needed.

Fritters:

3 leeks (450g in total, trimmed weight)
5 shallots, finely chopped
150ml olive oil
1 fresh red chilli, deseeded and sliced
25g parsley (leaves and fine stalks), finely chopped
¾ tsp ground coriander
1 tsp ground cumin
¼ tsp ground turmeric
¼ tsp ground cinnamon
1 tsp sugar
½ tsp salt
1 free-range egg white (Whipped into soft peaks)
120g self-raising flour
1 tbsp baking powder
1 free-range egg
150ml milk
55g unsalted butter, melted

Fry the leeks, shallots and chili in oilve oil until soft. Put in a bowl and add the chopped parsley, spices and salt. Leave to cool. In a second bowl, add the flour and baking powder and mix together. Add in the egg, milk and butter and whisk until smooth. Stir the egg whites into the vegetable mixture and then add the batter mixture that you just made and mix all these ingredients together.

Add the remaining oil to a frying pan and, with a spoon, dollop the batter into a pan and fry on a medium heat for 2-3 minutes on each side.

Sauce:
100g Greek yoghurt
100g soured cream
2 garlic cloves, crushed
2 tbsp lemon juice
3 tbsp olive oil
½ tsp salt
20g parsley leaves, chopped
30g coriander leaves, chopped

Add all the above sauce ingredients to your food processor and whizz until a lovely green colour - pop in the fridge to chill.

Home & Hearth: Chickpea, Tomato and Bread Soup.

We have begun!

The three of us gathered in Jacquie's warm kitchen, bums against the Aga, Christmas tunes on the stereo, wine on ice… what better place to start than with a hearty soup.

Page 218… Ok, so we're not going to work through Plenty chronologically! Chickpea, tomato and bread soup, this is a little Italian number with a slightly Moroccan vibe with the chickpeas. We used stale ciabatta instead of sourdough and we veganised the pesto for Jo the Vegan, by substituting the Parmesan with yeast flakes and we challenge any cheese eater to tell the difference!

It was a lovely vibe, us all sitting around the table, chopping the vegetables, whizzing up pesto, toasting pine nuts, burning pine nuts, toasting more pine nuts, and drinking rather a lot of wine!!

And the resulting soupy stew was delicious, filling, wholesome and healthy - we also had Jo's spectacular hummus, bread crisps made with the ciabatta crusts, brushed with olive oil and toasted in the oven, rainbow carrot crudities and lots of olives - fabulous.

The next morning (we had a sleepover) some of us woke a little worse for wear… slowly rehydrated with water and copious cups of tea, we were ready for soupy stew round two. And it was YUM! Now that's what we call Hair of the Dog!!

Try out this soup yourself and let us know what you think :-)

Yotam Ottolenghi: Chickpea, Tomato & Bread Soup