About Love Food
Love Food, the cookbook brand from Parragon Books, is dedicated to providing simple, delicious recipes for the home cook.
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MEAT FREE MONDAY: CAULIFLOWER GRATIN
A classic and comforting dish, perfect for family get-togethers!
Succulent chicken drumsticks in a beautiful thick BBQ glaze
In need of some inspiration to liven up your breakfast choices? We think this bowl of Apple and Seed Muesli looks rather scrumptious!
Apple and Seed Muesli – 10 Servings
From: 100 Best Health Foods
75g/2 3/4oz sunflower seeds
50g/1 3/4oz pumpkin seeds
90g/3 1/4oz shelled hazelnuts, roughly chopped
125g/4 1/2oz buckwheat flakes
125g/4 1/2oz rice flakes
125g/4 1/2oz millet flakes
115g/4oz no-soak dried apple, roughly chopped
115g/4oz dried stoned dates, roughly chopped
1) Heat a non-stick frying pan over medium heat. Add the seeds and hazelnuts and lightly toast, shaking them frequently, for 4 minutes, or until golden brown. Transfer to a large bowl and leave to cool.
2) Add the flakes, apple and dates to the bowl and mix thoroughly until combined. Store the muesli in an airtight jar or container.
Meat Free Monday - Macaroni Cheese
There is nothing more comforting and homely than Macaroni Cheese, so why not make it your Meat Free Monday dish this week? For a little texture, sprinkle some wholemeal breadcrumbs over the cheese before placing under the grill.
Macaroni Cheese, serves 4.
250g/9oz dried macaroni pasta
55g/2oz butter, plus extra for cooking the pasta
600ml/1 pint milk
½ tsp grated nutmeg
55g/2oz plain flour
200g/7oz mature Cheddar cheese, grated
55g/2oz Parmesan cheese, grated
200g/7oz baby spinach
salt and pepper
1. Cook the macaroni according to the instructions on the packet. Remove from the heat, drain, add a small knob of butter to keep it soft, return to the saucepan and cover to keep warm.
2. Put the milk and nutmeg into a saucepan over a low heat and heat until warm, but don’t boil. Put the butter into a heavy-based saucepan over a low heat, melt the butter, add the flour and stir to make a roux. Cook gently for 2 minutes. Add the milk a little at a time, whisking it into the roux, then cook for about 10-15 minutes to make loose, custard-style sauce.
3. Add three quarters of the Cheddar cheese and Parmesan cheese and stir through until they have melted in, then add the spinach, season with salt and pepper and remove from the heat.
4. Preheat the grill to high. Put the macaroni into a shallow heatproof dish, then pour the sauce over. Scatter the remaining cheese over the top and place the dish under the preheated grill. Grill until the cheese begins to brown, then serve.
Meat Free Monday - Vegetable Cobbler
Not only the ideal winter warmer but the ideal way to start the week. This one pot dish is packed full of vegetables and goodness and will satisfy the hungriest around your kitchen table! (From ‘Grandma’s Best Recipes’).
Vegetable Cobbler, serves 4
1 tbsp olive oil
1 garlic clove, crushed
8 small onions, halved
2 celery sticks, sliced
225g/8oz swede, chopped
2 carrots, sliced
½ small head of cauliflower, broken into florets
225g/8oz button mushrooms, sliced
400g/14oz canned chopped tomatoes
55g/2oz red lentils, rinsed
2 tbsp cornflour
3-4 tbsp water
300ml/10 fl oz vegetable stock
2 tsp Tabasco sauce
2 tsp chopped fresh oregano
fresh oregano sprigs to garnish
225g/8oz self-raising flour, plus extra for dusting
pinch of salt
4 tbsp butter
115g/4oz grated mature Cheddar cheese
2 tsp chopped fresh oregano
1 egg, lightly beaten
150ml/5 fl oz milk
1. Preheat the oven to 180°C/350°F/Gas Mark 4. Heat the oil in a large frying pan, add the garlic and onions and cook over a low heat for 5 minutes. Add the celery, swede, carrots and cauliflower and cook for 2-3 minutes.
2. Add the mushrooms, tomatoes and lentils. Place the cornflour and water in a bowl and mix to make a smooth paste. Stir into the frying pan with the stock, Tabasco sauce and oregano. Transfer to an ovenproof dish, cover and bake in the preheated oven for 20 minutes.
3. To make the topping, sift the flour and salt together into a bowl. Add the butter and rub it in, then stir in most of the cheese and oregano. Beat the egg with the milk in a small bowl and add enough to the dry ingredients to make a soft dough. Knead, then roll out on a lightly floured work surface to 1cm/½ inch thick. Cut into 5-cm/2-inch rounds.
4. Remove the dish from the oven and increase the temperature to 200°C/400°F/Gas Mark 6. Arrange the dough rounds around the edge of the dish, brush with the remaining egg and milk mixture and sprinkle with the reserved cheese. Return to the oven and cook for a further 10-12 minutes. Garnish with oregano sprigs and serve.