Vegan Twice Baked Potato

This is a dish that reminds me of beautiful Ireland where I used to live. Granted, there would probably be bacon in the recipe if you ordered this in an Irish pub but it’s still the same soft, comforting goodness. If eating a potato as the main star of your meal seems wrong to you, make some meat with it but I am perfectly happy appreciating the tuber just as it is.

twice baked potato

 

Ingredients:

4 large potatoes

2 large mushrooms

2 spring onions

3 Tbsp olive oil

salt, pepper, paprika, cayenne pepper and marjoram (you can use oregano if you don’t have marjoram)

 

Preheat your oven to 200C/395F.

You need to cover the washed and unpeeled potatoes with olive oil. I don’t like touching oily things, so I just pour 1 Tbsp of oil into a plastic bag and toss the potatoes in it until uniformly covered.

Put the greasy bulbs on a baking tray and into the oven for 1 hour or until tender. Nobody said it’s going to be quick.

twice baked potato

Slice the spring onion and mushrooms and set aside.

In a big bowl mix the rest of your oil, spices and chopped spring onion.

 

Once the potatoes are baked and the knife goes into their flesh without much effort, start with cutting off a flat section off the top. This is when I always burn my fingers because I just cannot wait to get to work. Try to learn from my mistakes and let the potatoes cool for 10 minutes at least.

twice baked potato

twice baked potato

Next, spoon out the potato flesh into the bowl of spices and spring onions. Be careful not to make a hole in the bottom of your potato but if you do, don’t fret. Use my trick (in the photo) and put the skin from the top of the potato in the bottom, to reinforce it.

twice baked potato

 

twice baked potato

Mash and blend the mixture in the bowl and you’re ready to start stuffing the potatoes with it. Try the mixture first, to make sure that it’s as delicious as you’d like it to be. For a finishing touch, place mushroom slices in the soft mash.

twice baked potato

twice baked potato

Bake for another 30 minutes in 200C/395F.

twice baked potato

I served mine with steamed vegetables. This amount serves 4.

© Julia Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Scary Looking Dried Fruit Loaf

Today is Halloween, so there must be Halloween everything. Halloween costumes, candy, parties and everything else. So here’s my contribution: the scary looking cake. There is nothing scary about making it though. I rarely like to slave over a cake for many hours. Cake for me is something I can make quickly while talking on the phone to a friend or waiting for potatoes to cook. Plus baking time, obviously. But that’s no work, just set the timer and you’re free to go.

dried fruit loaf

This is one of those cakes which shamelessly grow almost out of their form and then crack in the middle. Yum!

 

So here it goes, you will need the following:

 

dried fruit loafdry ingredients:

2 1/2 cup plain flour

1 cup sugar

1 1/2 teaspoon baking powder

1/2 teaspoon salt

 

wet ingredients:

1/4 cup of rapeseed oil

1/4 cup of applesauce (you can use oil here if you have no applesauce)

2 eggs

1 cup milk

 

dried fruit:

4 dried figs, chopped

3 Tbsp raisins

3 Tbsp dried cranberry

also: a couple of teaspoons of jam for decoration

 

 

 

 

 

 

 

Preheat your oven to 200C/395F.

Mix all of the dry ingredients in  a bowl and once the baking powder and salt are well distributed in the flour, start adding wet ingredients.

This recipe calls for oil and applesauce, which is one of my ways of making it lower in fat but if you don’t have applesauce it’s perfectly ok to just use oil instead.

Once all of the wet ingredients are added and the mixture is blended (just use a spatula, no need for a kitchen robot) add the dried fruit.

dried fruit loaf

Line a loaf tray with baking paper and pour the mixture in. At the end spoon a little jam on top for decoration and the ‘scary’ look. I used blueberry jam but I imagine a red jam would be even better.

Bake for 55 minutes to 1 hour. Check with a skewer.

dried fruit loaf

 

© Julia Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

 

 

Poppyseed Madness Cake

This cake is a bit of a weird one, I admit. It has poppy seeds in a crazy amount. And I love it.
It’s a good idea to give the poppy seeds a good smell and maybe a taste test just to make sure that the natural oils in them haven’t gone rancid. Rancid poppy seeds can turn any cake or muffin into a strange thing smelling like paint. Don’t go there!

There will also be a lot of eggs broken while making this one. It’s all worth it though for the delicious result.
And how original!

You will need:

125g or half a cup melted unsalted butter
1 cup all purpose flour
1 cup sugar
1 cup poppy seeds
7 egg whites
1 teaspoon vanilla essence
1 teaspoon baking powder

poppyseed madness

Preheat the oven to 200C/395F and grease or line a loaf pan.
With an electric mixer beat whites with sugar until they are forming peaks and stiff. You can try it by hand but in my opinion it just takes too much time.
Add all the other ingredients and beat just to blend, don’t keep going once blended.
Pour into the bread pan and bake for 45 minutes or until the cocktail stick comes out clean.
poppyseed madness
Cut into slices and stuff your face. Yum!

 

© Julia Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Tuna & Leeks Pasta Bake

This is a quick dinner that can be made from store cupboard ingredients and the result is very satisfying and filling. I make this when I really don’t feel like cooking and all I want to do is stay on the sofa and watch another episode of Family Guy or Drop Dead Diva. 🙂 If you ever find yourself in that predicament – this recipe takes 10 minutes work and the 45 minutes for baking. Good Luck!

 

tuna bakeIngredients:

 

1 leek

1 can of tuna in water app. 150g

2 cups of dry penne pasta

200g of Philadelphia Light (full-fat will also be delicious but the bake is quite calorific as it is, so I opt for the light version)

½ cup of milk

½ cup of water straight from the kettle

2 Tbsp of grated parmesan

a piece of cheese of your choice to grate on top of the bake, I use Norwegian Jarlsberg but any yellow cheese that you like will do well here

basil and oregano

white pepper and salt

 

 

First of all, preheat the oven to 200C/390F.

I have a new oven which heats up to this temperature within 4 minutes so I usually wait with switching it on but this recipe is done so quickly, you will be amazed!

 

Open the tuna, drain and discard the liquid. Put it in the very same baking dish you are using to make this dinner (this is truly a one pot recipe) and crush it with a fork in order to break up the big pieces. tuna bakeAdd finely chopped leek, Philadelphia cheese, pepper, salt and herbs. Mix well to blend all the ingredients. Add dry, uncooked penne pasta and mix to cover all of the pasta pieces. Add water and milk.

 

Grate the cheeses and sprinkle on top.

 

Bake for 45 minutes.

tuna bake

© Julia Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Lecso – a beautiful pepper and courgette one-pot dinner.

Lecso is originally a Hungarian dish but it is also known and eaten in other countries of the area. The version I’m giving you is a Polish take on it. This is just one way of making it but it’s my favourite way. Other versionslecso call for lard as the fat, which I don’t like or tell you not to add courgettes. This is my version, influenced by the many times I ate it in Poland and I’m sure you’ll enjoy it too.

This is a dish with so many delicious vegetables that you can just about forgive yourself having the sausage that goes in it too. It’s a hearty, comforting stew and you can make it quite spicy if you like that. Usually served with a slice of bread, although some people like it with potatoes, which always seems a bit weird to me but by all means go ahead if that appeals to you. I’ve eaten it without the bread and it was still filling and amazing. This is also a one pot operation so no hardcore washing up afterwards.

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If you come across one problem it will be obtaining the right sausage. Any dry one will do, in the worst case even salami, just don’t use hotdogs. Chorizo works great as does Polish dry sausage. In better-stocked supermarkets or food markets you might come across Debrecener sausage and that is highly recommended for lecso. Good Luck!

lecso detailIngredients:

a small splash of oil
1 medium onion
2 garlic cloves
1½ medium size (banana size?) dry sausage
3 red peppers
1 yellow pepper
1 spicy chilli pepper (optional)
2 courgettes
4 tomatoes
spices: red paprika, chilli flakes, salt and black pepper

Take a good, rather big pot and once the onion and garlic are finely chopped, put them on heated oil and start frying while you slice the sausage. You want the kind of slices that you’ll be happy to eat. Not very thick but also not paper thin. Add those slices to the pot as well and let it slightly brown while you’re chopping courgettes and peppers into approximately 1cm cubes/pieces.

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Once chopped, add them to the pot and stir. At this point the dish will stop frying and slowly start boiling. The vegetables will let their delicious juices run. Put tomatoes in a bowl and pour freshly boiled water from the kettle over them to remove the skins.
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Once the skins are off, chop the tomatoes roughly and add to lecso. Add 1 tablespoon of paprika, chilli flakes to your taste and salt. Turn the heat down, put the lid on and let the magic happen for another half an hour.

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If you’re just an average person like me, the chopping should take so much time that once you add tomatoes, it shouldn’t take longer than 30 minutes before all of the ingredients are soft and cooked through with lots of juice. Add black pepper and serve in bowls.
lecso

This amount serves 4.

© Julia Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Slow Cooked Adzuki Bean Dinner

This is a bean dish that I make when I want something filling, very tasty and hearty. I’m also struggling with adding enough beans and pulses to my diet so this is certainly a way to do it, as you will get around ¼ cup of these delicious adzuki beans per portion.

adzuki bean dinner

I make this recipe in a slow cooker, but I am sure you can adapt it to stove top cooking. My dear friend who is American told me about the miracle of slow cooker some years ago, I ordered a basic one then and never looked back.

adzuki bean dinnerSlow Cooked Adzuki Bean Dinner

Ingredients:
1 cup dry adzuki beans (soaked overnight)
1 medium onion
2 cloves of garlic
8 strips (around 170g) of bacon
1 medium yellow or red pepper
½ medium courgette (around 150g)
½ cup tomato puree
½ cup ketchup
1 tsp soy sauce
cayenne pepper
salt & pepper to taste

Set your slow-cooker on the countertop and put it on the high setting.
Chop up onion and garlic and add to the pot.
In the meantime, take your soaked adzuki beans and start cooking them in a small pot of water for 15 minutes while you are chopping the rest of the ingredients.
Dice the bacon slices into 1cm pieces, cube pepper and courgette and add all of those to the slow cooker as well.
While the beans are still boiling on high, add the ketchup, soy sauce, cayenne pepper and tomato puree to the bacon and vegetable medley and stir until blended.
Drain the beans and add them to the slow cooker.
Add salt to taste, remembering that you have already added salty soy sauce, close the lid and cook on high for 4 to 5 hours.

I like this dish because as much as the ingredients and flavours are well blended when it’s ready, there is still a nice, slight bite to the beans.
This amount serves 4, I serve it with a slice of bread.

Enjoy! And I know you will!

© Julia Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

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Amazing Blueberry Core Goodness Muffins

Did you know you can use applesauce as a substitute for part of the oil or butter when baking?

 

I make a lot of my own applesauce, I try to get apples from people who don’t pick them from their trees etc. and even buy them when I have no choice. Later I process and cook them into applesauce together with their skins. Then I use it for so many things that I wonder how did I ever live without it. The biggest discovery for me though is how it can be used instead of fat in cakes. I substitute most of the fat without compromising the taste and adding vitamins and dietary fibre instead! Isn’t that just the ultimate hack?

 

And here’s the first recipe with applesauce I am publishing. You can, however use canola oil instead and the muffins will still be delicious.

blueberry core muffins

 

Amazing Blueberry Core Goodness Muffins

 

Ingredients:

2 eggs

¼ cup applesauce

¼ cup canola oil

1 cup milk

1 ¾ cup flour

1 tsp baking powder

½ cup sugar

3 Tbsp blueberry jam OR blueberries from the freezer

 

  1. Preheat the oven to 200C/390F.
  2. Blend all of the ingredients except blueberries in a bowl. Do not overmix it so the muffins won’t be hard.
  3. Once blended, pour ⅓ of the mixture into another bowl and blend with the blueberries.
  4. Line a 12 hole muffin tin with paper cases and to each one of them pour a tablespoon of the white dough, then a tablespoon of the blueberry dough and top with the rest of the white mixture.
  5. Bake for 25 minutes.

blueberry core muffins

 

Enjoy! They are truly delicious, nice and moist inside. They disappear quickly though.

That’s why I have three muffin pans, for the times I want the muffins to stay un-devoured for more than 12 hours. 🙂

 

© Julia Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

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