readers of the particular kitchen will no doubt be aware of my love and appreciation for goat’s milk/cheese/yogurt. it is a major part of my diet and has been ever since i was a baby. and now we are seeing more and more goat’s dairy products adorn our supermarket’s shelves. perhaps you are currently consuming cow’s dairy on a regular basis, as most people in the western world tend to do. but maybe that dairy is throwing your digestion off. you may even already be aware of the cause of your discomfort, but feel that there’s no easy solution. better to continue as normal than make life difficult.

this is the decision anyone with a food intolerance has to take into account at some point. is it better to suffer or to change? when it comes to a cow’s milk intolerance or allergy, i’d say that you’ve got plenty of alternatives out there. and the biggest savior is goat’s dairy. as someone who also can’t consume soy, that rules out a huge amount of dairy-free alternatives (such as soy cheese, tofu-based ice cream, and of course soy milk). almond and other nut milks are great for breakfast or in a cup of tea/coffee, but cheese is the question here. many people can’t stand the way goat’s cheese smells and tastes. however, they are making all kinds of different varieties now, including a goat’s cheddar that tastes quite similar to a cow’s version, like this one from st helen’s farm or this one from montchevre.

we use this a lot at home to make cheese-adorned meals that i’d otherwise avoid. phil tends to like the goat’s stuff just as much, so doesn’t mind the difference. which is useful, because the other night i was really craving a quesadilla…

simply cheese + tortilla wasn’t exciting (or healthy) enough for me, so i went a step further and made a spicy black bean puree that was delicious and only took minutes to make. the result satisfied my craving and is worth sharing here. just make sure you include some guacamole for garnish – heavy on the lime juice and cilantro!

goats quesadilla with black bean puree

makes 4-6 quesadillas

the particulars:

• 1 red onion, chopped
• 1 red chili, chopped, seeds included
• 3 cloves garlic, chopped
• 1 tsp ground cumin
• 2 15-oz (425g) cans black beans, drained & rinsed (some of the draining liquid preserved)
• 4-6 whole wheat or corn tortillas
• 140g hard goat’s cheese, thinly sliced
• handful spinach leaves

1. heat the oven as high as it will go. line a couple of baking trays with foil.
2. cook the onion in a little bit of olive oil in a saucepan over medium heat. once slightly softened, add the garlic and chili. cook for 2 minutes, then sprinkle over the cumin and some salt and pepper. stir to coat, then add the drained black beans. cook until fully heated through and softened. leave to cool for a minute.
3. carefully transfer the black bean mixture to a food processor and pour in a tablespoon or so of the reserved draining liquid from the beans. whiz until the consistency is smooth but still contains some texture.
4. lay your tortillas flat on the foil-lined baking sheets and spread some of the bean mixture on half of each one. place some spinach leaves on top of the beans, then a few slices of goats cheese before folding the tortilla in half.
5. place the trays in the oven and bake for 3-4 minutes, swapping halfway through. you want to make sure the cheese melts slightly and the tortillas crisp up around the edges, but be careful they don’t burn!
6. serve hot with a dollop of guacamole on top, and eat in slices or as a whole

in this day and age of chefs as celebrities and whole channels devoted to cooking, i’m sure we all have a favorite. i tend to go back and forth between a few different household names (mark bittman, hugh fearnley-whittingstall, jamie oliver) but i’ll always have love for nigella lawson. in fact, before i actually got cooking in the kitchen myself, i watched her cooking shows and collected her cookbooks. the first recipe i ever wrote in my (now full) recipe notebook was her “noodle soup for needy people” – a soup that i still sometimes make!

while most of nigella’s recipes are baked, sugary delights – expertly prepared to comfort and entice your sweet tooth – she occasionally whips up a dish that raises my interest and makes it impossible for me to ignore. when i received her most recent cookbook, kitchen, for christmas, and watched a few episodes of the accompanying tv series on the bbc, it was her recipe for mexican lasagne that caught my eye.

the initial reason for my making this recipe was simply the fact that nigella recommends goats cheddar instead of any other number of cows milk cheeses. exciting! and while i love mexican food as much as the next person (who used to live in southern california and became somewhat of a mexican food snob as a result), it is difficult to name this dish “mexican lasagne”. it just sounds wrong. ok, so there are tortillas involved, some beans and corn, a little guac on top (not “avocado salsa” as she suggests). but the idea is a good one, and i’m not going to fault nigella for it. phil can vouch for it being a good recipe – he ate every last morsel.

forgive the terrible photo. while it might taste good, it’s near impossible to take an appetizing picture of any lasagne, let alone this one… my take on the original recipe appears below.

nigella’s mexican lasagne

serves 4; original recipe from nigella kitchen

the particulars:

• 1 tbsp oil of your choice
• 1 onion, chopped
• 3 cloves garlic, finely chopped
• 1 red pepper, de-seeded and chopped
• 1 green chili, roughly chopped (seeds optional)
• 2 tbsp finely chopped coriander stalks
• 1 can chopped tomatoes + 1 can full of water
• 1 tbsp tomato paste (please don’t use ketchup like she suggests! that’s silly!)
• 1 can black beans, drained and rinsed
• 1 cob of corn kernels
• 1 cup goat’s cheddar, grated
• 4-6 soft tortillas (corn or whole wheat)

1. heat the oven to gas mark 6 / 400f.
2. make the sauce by heating the oil in a saucepan over medium heat. add the onion, garlic, pepper, and chili. sprinkle in 1 tsp of sea salt and cook for 15 minutes.
3. add the coriander stalks, the chopped tomatoes, and pour in the empty can refilled with water. spoon in the tomato paste, and stir to dissolve in the liquid. bring to a boil, then reduce to a simmer and leave for at least 10 minutes. you want this to go from watery to thickened, so let this cook while you prepare everything else.
4. in a small bowl, combine the beans, corn kernels, and about 3/4 of the grated cheese (leave some to sprinkle on the top at the end).
5. start layering up your lasagna by spooning roughly a third of the tomato sauce in the bottom of an ovenproof dish (round or rectangular, doesn’t matter, so long as it’s deep). place two tortillas on top, overlapping in the middle. add a third of the beans/corn/cheese mixture, then some more sauce, and two more tortillas.
6. continue layering until you have run out of space and/or ingredients. the last two layers should be tortillas and the reserved grated cheese. bake in the hot oven for 30 minutes.
7. let it cool slightly before serving. some nice cool guacamole with the coriander leaves makes a wonderful garnish.

good morning, planet earth! how are you feeling?

i’ve just finished my morning cup of ginger green tea and am excited to share with you a beautiful photo of dinner last night. i bought the ingredients earlier in the week to make this mexican-inspired meal, but got blogger’s envy after i saw what naomi made for lunch: wrap your head around a tlayuda! goodness, that looks amazing – i’ll have to make them very very soon.

i’ll post last night’s “recipe”, even though it wasn’t all that complicated and very similar to a previous dinner i’ve posted recently. but i simply have to share it because of the way phil decided to present it. more often than not, he is the photographer – and last night he took great pride in his photos. i put my plate together in record time, STARVING, but waited patiently while he put together the gorgeous display you see below. this is the man i’m marrying, folks! and i honestly wouldn’t have it any other way

sweet potato burrito bowls

a nice gluten-free and healthy option instead of your standard burrito

what did i tell you?

the particulars:

• 1 red onion, sliced
• 1/2 red pepper, sliced
• 1/2 yellow pepper, sliced
• 1 red chili, deseeded and finely chopped
• salt, pepper, cumin, coriander, paprika
• 1 sweet potato, cubed
• 1 avocado, pitted, peeled and sliced
• 4 small tomatoes, chopped
• handful coriander leaves, chopped
• 1 cup brown rice
• 1 can refried black beans
• juice of 1 lime

1. drizzle the sweet potato cubes with some olive oil and stick in a roasting tin. place in a hot oven and leave for 20-30 minutes, until softened and slightly crispy around the edges.
2. get the brown rice cooking at this time as well.
3. stir-fry the veggies: start with the onion and red chili in some oil – stir and cook for a few minutes, then add the seasoning and spices. leave to coat and cook for a few more minutes, then add the peppers. continue cooking until golden, stirring often.
4. heat up the black beans in a small pot until warmed through.
5. once everything is ready, layer up your bowl: rice first, then black beans, then stir-fry, then sweet potato, then avocado and tomato and coriander leaves and drizzle with lime juice. or if you’re like phil, something a bit more delicate!

lesson learned: this is an uncomplicated yet satisfying meal for two. i think refried beans are important (even though phil says it looks like cat food, and he’s pretty much right) – but regular black beans would be fine too.

i love it when a meal is accidentally vegan and allergy-friendly. it’s like a little bonus, the icing to my egg-free cake. aw.

it’s no secret by now that i miss being in close proximity to hundreds of mexican restaurants – but with a little stocking up on some key ingredients at whole foods, it’s quite simple to make your own little vegan mexican meal at home (if you’re in london, that is).

the first key ingredient is refried beans (preferably black beans for a healthier touch). this is something you could attempt to make yourself, but i’ve tried and it wasn’t pretty. it’s not as simple as cooking your own beans and then mashing them up. this is an acquired skill that is best left to the professionals. buy a can.

the second key ingredient is a ripe avocado. you could go for the whole shebang and make a dish of guacamole with all of the usual bits and pieces, or you could do what i did last night and just mash up an avocado with some lime juice and coriander leaves and call it a day. this is a nice way of cooling down a spicy dish. did i mention it is also vegan AND raw?

the third key ingredient is tortillas. are? is? oh well. since wraps are the next best thing, that’s what we went with. some nice soft whole wheat tortilla wraps, big enough to fit lots of black beans and veggies. it’s a favorite dinner of ours – a kind of mini buffet, as you can see in the photo. and best of all, it’s ready in minutes.

vegan fajitas

these quantities make enough stuff for 6 wraps

the particulars:

• 1 onion, roughly chopped
• 2 cloves garlic, finely chopped
• 1 red chili, roughly chopped
• 1 yellow or red pepper, deseeded and sliced into long thin strips
• 2 cups mushrooms, sliced
• 1 tbsp cumin
• 1 tsp paprika
• salt and pepper
• 1 avocado, mashed with fork
• juice of 1 lime
• handful of fresh coriander, chopped
• 1 can refried black beans
• 6 whole wheat tortillas (could use corn to make gluten-free)
• tomato salsa (optional)

1. heat up some oil in a wok or large frying pan and start cooking the onion. once translucent, add the garlic and red chili, stirring occasionally. add in the cumin and paprika, salt and pepper, and continue to cook. add the yellow pepper and mushrooms and stir-fry – keep it on a high heat, let it sizzle.
2. meanwhile, heat up the black beans in a small saucepan. stir occasionally.
3. combine the mashed up avocado, lime juice, and coriander leaves in a small bowl
4. heat up the tortillas in a microwave – about 1 minute.
5. once the veggies, tortillas, and beans are all done, serve everything immediately.
6. for one serving: take a tortilla, smear on a layer of black beans, followed by avocado, spoon in some veggies, and top with salsa if you want. roll up and chow down.

lesson learned: there’s nothing fancy or refined about this meal. just hearty and tasty ingredients for an evening when only quick and easy will do.

today, i’m thinking positive. my hobbling is decreasing by the day, i’ve got an exciting event to plan, and dinner last night was super tasty and reminded me of san diego (always a good thing).

now it’s your turn: what are three things you are feeling positive about right now? seriously, i want to know! comment please

i’m really excited to share this recipe with you, because it’s so tasty and QUICK to make. there’s three essentials: FRESH halibut (pacific), a RIPE avocado (smushy), and a JUICY grapefruit (or any other citrus fruit… orange will do). it’s fun to put these guys together and then chomp on down. ideal for a small group of people for dinner.

fish tacos with grapefruit salsa

makes enough for 6 tacos – based on this recipe from the california avocado commission

the particulars:

• 1 pacific halibut fillet
• olive oil
• salt and pepper
• 6 corn tortillas (you can either make soft or hard tacos – we bought ready-made hard taco shells)
• 6 lettuce leaves
• 1 pink grapefruit
• 1 ripe avocado, halved, seeded, peeled, and chopped
• 1/2 bunch chives, chopped
• juice of 1/2 orange
• juice of 1 lime
• 2 tbsp chipotle paste (best to use a real chipotle pepper or ancho chile, but we don’t have those in london)

1. make the salsa: slice ends off grapefruit and stand it upright on your chopping board. cut away peel and membranes, exposing fruit. working over a bowl to catch the juices, separate the grapefruit sections by slicing with a serrated knife between membranes. remove and discard seeds.
2. cut grapefruit segments and avocados into 1/2 inch dice. toss with the chipotle paste and chives in a medium mixing bowl. gently stir in reserved grapefruit juice, orange juice, lime juice, a little olive oil, salt and pepper. let sit 30 minutes before serving.
3. fish: on the stovetop, heat a griddle pan over medium-high heat or prepare a medium-hot grill. drizzle halibut with olive oil, season with salt and pepper, and grill until barely done. depending on thickness, this should be 2-5 minutes per side. remove fish from grill, cool slightly, and pull apart into large flakes.
4. place warm tortillas (or taco shells) on a work surface. line each with a piece of lettuce and chunks of fish.
5. spoon some salsa over each taco and serve immediately.

lesson learned: they are very very messy, these tacos. but that’s part of the fun.

believe it or not, the superbowl is realllllly not a big deal in england. i know. shocking! but i still wanted to enjoy the day as though it was a normal superbowl sunday by having some friends over and cooking up some classics. with a pretty healthy twist of course.

the main part of the meal was a vegan chili, based on the fitnessista’s sweet potato and black bean version. of course, i had to up the ingredients a bit to feed 9 hungry mouths, but the main southwestern flavours were there. i also whipped up some cornbread, based on the veganomicon recipe but with a few minor adjustments (the main one being that i used goat’s milk instead of soy milk, making it non-vegan…). and my friend suzanne whipped up her fantastic guacamole. she’ll tell you all about her recipe on another day!

phil and i also made some homemade hummus with crudites. i’d say this was the best hummus yet. i’m so glad i have leftovers for lunch today. i think the secret ingredient is paprika, and lots of it.

overall, i think this was a great meal – for any occasion, not just an american sporting event! congrats have to go to the saints, who i was totally rooting for. unfortunately, i fell asleep at 2am, missing the last hour (perhaps the most exciting hour too, by the looks of it)! and thanks to tom and lucy for staying over and powering through

on with the recipes.

cornbread

based on the recipe from veganomicon

the particulars:

• 2 cups whole goat’s milk (can use soy milk instead)
• 2 tsp apple cider vinegar
• 2 cups cornmeal (i used white instead of yellow)
• 1 cup spelt flour (can use plain flour)
• 1/4 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/3 cup oil (i used coconut oil)

1. preheat the oven to 350F/ gas mark 4. either use a cast-iron skillet or a 9 x 13-inch baking pan. i used a 9-inch round foil pan for mine. but usually this would be square. i guess i’m just a cornbread maverick.
2. combine the milk and vinegar in a jug and set aside to curdle.
3. in a large mixing bowl, sift together the cornmeal, flour, sugar, baking powder, and salt. make a well in the centre and add the milk mixture and oil. use a wooden spoon to mix together until just combined. some lumps are okay.
4. pour the batter into the prepared skillet or pan. bake for 35-40 minutes, until a knife inserted through the middle comes out clean. remove from the oven and let cool before serving.

sweet potato & black bean chili

based on the recipe from the fitnessista, with adjustments. this serves about 8 people. i forgot to take a picture while it was cooking!!! fail!

the particulars:

• 4 medium sweet potatoes, peeled and chopped
• 1 red onion, chopped
• 4 garlic cloves, finely chopped
• 2 red chilis, roughly chopped (seeds included)
• 1 red pepper, seeded and chopped
• 1 yellow pepper, seeded and chopped
• 3 carrots, peeled and chopped
• 3 celery stalks, chopped
• 2 cans black beans (with liquid)
• 2 cans chopped tomatoes
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp paprika
• 1 tsp cayenne pepper
• salt and pepper
• juice of 1 lime

1. heat some vegetable oil in a large pot. add the onions and garlic; cook until translucent. add the carrots, celery, chili, and peppers. sprinkle the chili powder, cumin, paprika, and cayenne on top. cook for about 5 minutes. throw in the sweet potatoes and cook for another 5 minutes.
2. add the cans of beans and tomatoes, as well as some salt and pepper. bring to the boil, then reduce the heat to a simmer, put a cover on top, and leave to cook for 20 minutes. stir occasionally.
3. after 20 mins, take the cover off, continuing to simmer and stir every so often. after another 15 minutes, the chili will be done and ready to serve. OR
4. leave to cook for up to 2 more hours. alternate with the cover off or on, depending on how liquidy you want the chili. the sweet potatoes will eventually start to disintegrate the longer you leave it, giving it a nice hearty texture.
5. before serving, squeeze the lime juice in, adjust the seasoning and spices to your taste, and stir through.
6. serve with rice and/or cornbread.

lesson learned: yumsville, usa. population: anyone who was in my living room last night.

yesterday was blissful – very unlike a monday. i met up with the fabulous naomi for lunch in covent garden, where we munched on vegan delights, and then she showed me the greatest store i’ve ever seen. it’s bursting at the seams with adorable (and totally unnecessary!) japanese delights – it goes way beyond hello kitty and pokemon. we were squealing with delight at all of the teeny tiny little toys. they must pump extra oxygen in there or something. but we ended up buying a box each containing a mystery surprise inside – a miniature airplane meal set.

yes, that says santa claus airlines. because my character was flying from helsinki, duh! the photo doesn’t do justice to how very small the pieces are. but i love it! naomi, look what i founnnnnnnnd! lol

i promise we’re not insane – just have a new slight obsession, that’s all.

last night, i was in the mood for some mexican food so i whipped up some fajitas with black beans and guacamole. the black beans DID NOT turn out right. i even soaked them overnight and everything! next time, i’m buying a can. i know it’s cheaper to soak and cook dried beans, but it’s such an effort for iffy results.

the guac was great though! i used a whole avocado and about 15 cherry tomatoes, sliced in quarters. i added half a red chili, finely chopped, some coriander leaves, the juice of half a lime, and salt and pepper. then i smashed it all together with a fork. so good!

phil had grated cheese (red leicester to be precise) on his, and we split the rest — using corn tortillas instead of flour. but the veggie filling had to be the best part.

vegetarian fajitas with sweet potato and green beans

here’s mine, pre-wrap.

the particulars:

• 1 yellow onion, chopped
• 1 sweet potato, peeled and chopped
• 1 carrot, peeled and chopped
• 1/2 red pepper, deseeded and chopped
• handful green beans, topped and tailed
• 1/2 red chili, deseeded and chopped
• 1/2 courgette, chopped
• juice of 1/2 lime
• 1 tbsp paprika
• 1/2 tbsp ground cumin
• salt and pepper

1. in a wok (or large skillet) heat up some olive oil, then add the onion. cook for a few minutes to soften, then add the carrots and sweet potato. add the paprika, cumin, salt, and pepper. and leave to cook for several minutes, stirring occasionally. after about 7 minutes, cover with a lid (or foil) and cook for another 7 minutes, until veggies are softened.
2. add the pepper, chili, courgette, and green beans, and cook until warmed through, tossing occasionally. re-season with salt and pepper and add the lime juice a couple of minutes before serving.
3. warm up some corn tortillas in the microwave or hot oven, and serve everything immediately, letting everyone help themselves.

lesson learned: this isn’t rocket science, i know. but i’ve never used sweet potato before, and it picked up where the black beans left off. they were too dry, so they didn’t bind all the ingredients like the sweet potato did. for next time though, i need to remember to buy a can of black beans!

today’s lunch was scrumptious and eaten up in 5 minutes flat. it also set off the smoke alarm, but we don’t need to get into all that, do we?

i’ve had some uncooked flour tortillas sitting in my freezer ever since my friend suzanne’s parents were visiting london from san diego and brought souvenirs. suzanne’s dad made huevos rancheros for all of her british friends (oh and me) who’d never even heard of such a thing. i think it’s safe to say they are big fans now.

anyway, her parents bestowed such an excellent gift upon my kitchen and i completely forgot about them. until today! phil happened to pick up a can of refried black beans the other day (during his mystery shopping trip) and, with the help of half an avocado, a couple of small tomatoes, some crumbled goat’s cheddar, and a squidge of salsa, i had the makings of a decent burrito on my hands.

uncooked tortillas are infinitely better than your average supermarket ready-made variety. unfortunately, living across the pond, i can’t find these beauties anywhere. but a quick 30 second blast on each side of an uncooked tortilla in a very hot frying pan and you’re looking at possibly the best burrito you’ve ever had.

i ate two today. i’m not gonna lie about it.

there’s something pretty magical about a tortilla that is both crunchy and soft enough to roll up at the same time. i love you, tortillaland.

the weather in london this week has been awful so far – torrential downpours, gusty winds, icy chills. it must be december! it must also be time to create another hearty chili to warm up from the inside. i had to use my trusty le creuset of course!

last night, it was all about cocoa-coconut chili from eat, drink & be vegan. yes. cocoa. and coconut. in a chili. it is unbelievably decadent and delicious. i’m so glad i made a huge amount so i can have leftovers for lunch this week. and i love how many ingredients in this recipe come from cans. maybe it’s just me, but there’s something incredibly gratifying about opening up a bunch of canned goods and chucking them in a pot, only to have them end up as an amazing meal.

but don’t just take my word for it. quite a few other bloggers happen to love this recipe!

cocoa-coconut chili

from the eat, drink & be vegan cookbook (with a couple of variations), served with a slice of sunflower seed bread and limes. (phil’s bowl is not pictured – it was covered in grated cheese).

the particulars:

• 1.5 tbsp coconut oil
• 1 large onion, diced
• 3 celery stalks, diced
• 1 red pepper, diced
• 4 cloves garlic, diced
• 1 tsp sea salt
• freshly ground black pepper
• 2 tbsp hot chili powder
• 1/2 tsp cinnamon
• 1/8 tsp allspice
• 3 tbsp dutch-processed cocoa powder (we used green & black’s)
• 2 cans chopped tomatoes
• 1 can black beans, rinsed and drained
• 1 can kidney beans, rinsed and drained
• 1 can pinto beans, rinsed and drained
• 1 can coconut milk
• 1/2 cup shredded coconut
• tabasco chipotle hot sauce, to taste
• 1 cup corn kernels
• lime wedges, to serve

1. in a large pot, add oil, onion, celery, pepper, garlic, salt, pepper, chili powder, cinnamon, and allspice, and stir to combine. cover and cook for 7-9 minutes, stirring occasionally; reduce heat if onions or garlic starts to burn.
2. when onions start to soften, add cocoa powder and stir for 1-2 minutes, then add tomatoes, beans, coconut milk, and coconut, and stir to combine. increase heat and bring to a boil. once boiling, reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally.
3. stir in corn kernels and cook another 5 minutes to heat through. remove cover to let liquid reduce if desired. season to taste with additional salt, pepper, and hot sauce. serve with lime wedges to squeeze on generous amounts of juice.

lesson learned: if you like your chili less liquid-y (like me), don’t bother covering while it cooks. slightly less coconut milk would probably help too.

whenever i want to remember my five brilliant, sun-soaked years in san diego, all i have to do is track down some decent mexican grub. it became my favourite comfort food while i lived there and is still a frequent craving. unfortunately, british people just don’t seem to understand mexican food. FORTUNATELY, they do know how to cook southern-cali-border-style mexican food (or “tex-mex” if you’re from around those parts). the best place i’ve found in london so far apparently also has restaurants in paris, amsterdam, and sydney (ummmm random??) and has two names: cafe pacifico and la perla. if you found yourself in london and are craving a big ol’ plate of rice and beans and enchiladas, i highly recommend either of the two covent garden-based outposts.

as far as menus go, this one is pretty allergy-friendly (and veggie-friendly too). the best thing about mexican food is that you can always order stuff without sour cream or cheese, and the options are seemingly endless. today, me and my friends went to cafe pacifico and i ordered the veggie fajitas. how perfect are fajitas for the restricted diet folks? you get to put whatever you want on that tortilla, so there’s no question about what’s in it. i love that.

i opted for corn tortillas rather than flour, i made phil taste the guacamole for any traces of sour cream before i slathered that on top, and only used the beans that didn’t have any melted cheese on top (i forgot about that). two hours on and i’m still in a food coma. a happy mexican food coma.

while cafe pacifico might never live up to some of my favourite san diego spots, it’ll do for now

(photo credit)