Cookbook Competition Winners & Happy Birthday Beach House Kitchen!!!

What a way to celebrate a birthday! So many amazing recipes have hit our blog inbox over the past couple of weeks. Our minds are boggled now by sheer deliciousness…..! Its been so hard to pick winners so we’ve changed the rules a little, we’re giving away two more books!! You are all winners really and we will be cooking as many of your amazing recipes as possible.

Here are the lucky three who will be getting a copy of ‘Peace & Parsnips’ very soon (plus two we just had to include for being extra amazing…..):

Cucumber Rolls with Harissa Cream by Katharina

Little Plate – Cucumber Rolls with Harissa Cream

Katharina loves drawing, eating and cooking….sometimes all at the same time!!! Instead of a taking a photo, Katharina sent in a painting. We thing its wonderful! Anybody this talented with a paintbrush is bound to be a hit in the kitchen! We think these will look incredible, rolled into a beautiful rose and stuffed with a harissa cashew cream. Woah! The kick of the Harissa makes Katarina happy and we are sure this dish is going to make us smile. This cream will also go well on bread, with salads or dip a falafel in. YUM!

You need

1 cup cashews, soaked

3 tbs nooch, aka the nutritional yeast:)

2 tbs olive oil, extra virgin of course

3 tbs water or some more if needed

3 ts smoky paprika

1 ts jeera/ cumin

1 ts caraway seeds

1 ts coriander seeds

1 ts salt (Himalayan Rose)

to serve

1 long cucumber

iceberg salad or frillice

Blend cashews with water and nutritional yeast and grind the spices in a pestle and mortar. Add the spice mix to the cashew cream and give it a short final blend.

Slice cucumber lengthways with vegetable peeler into thin long strips. Spread the cream onto the strips and roll them into roses.

Big Plate Winner! Greek Butter Bean Pie by Laura

Big Plate – Greek Butter Bean Pie

We love the cooking style of the Med so much and Laura is such a talented cook and blogger.

“A hearty baked version of a Greek meze classic. This Butter Bean Pie is simple to make, full of delicious savoury flavour and packed with wholesome ingredients.”

You’ll find more delicious recipes like this on Laura’s blog ‘The Whole Ingredient’.

Serves: 2-4

Ingredients

200g dried butter beans, soaked overnight (or 3 tins of pre-cooked butter beans)
2 tsp olive oil
1 white onion
1 carrot
2 celery stalks
4-6 garlic cloves
1 tin chopped tomatoes
2 tbsp tomato purée
1 tbsp lemon juice
1 tbsp + 2 tsp dried oregano
1 tsp cinnamon
Salt & pepper, to taste
30g fresh dill
200g fresh spinach

Method

Heat the oven to 180°C / 350°F / Gas Mark 4.
If you haven’t already pre-cooked the butter beans, put them on to boil in a large pan of water. Leave to simmer for 20-30 minutes – about the same time it takes to prepare the sauce.
While the beans are cooking, make the sauce. Chop the onion, carrot and celery small, all to a similar size.
Heat 1 tsp of olive oil in a large frying pan and add these to the pan.
Cook for 5-10 minutes, or until the onion is translucent. Slice the garlic and add this to the pan, giving it all a good stir.
Now stir in the chopped tomatoes, tomato purée, lemon juice, 1 tbsp of oregano, cinnamon, salt and pepper. Chop the dill (discarding any thick or tough stalks) and stir this in too.
Leave the sauce to simmer for 10 minutes.
While this is cooking, wilt the spinach in a separate pan until there is no water remaining from the leaves.
You can now assemble the pie. Line the bottom of an oven dish or pie tin with the spinach. Drain the butter beans and stir these into the tomato sauce. Gently pour this over the spinach and level it out. Sprinkle on the rest of the oregano and olive oil.
Cook on a middle shelf for 30 minutes.

Sweet Treat – Coconut Scones

Janice says: “The most delicious scones ever!” These are low in sugar but sweetened with the super healthy coconut. A ingredient Janice and ourselves can’t get enough of. Janice recommends cutting these scones thick, as they should be (otherwise they’re biscuits) and enjoying them straight from the oven with plenty of coconut oil and home chia seed jam! Sounds truly amazeballs!!!

Find plant-based delights and natural health magic over at Janice’s blog ‘Nourished by Nature’.

Ingredients

8oz/225g self raising flour, preferably organic

2 level teaspoons baking powder

1 ½ oz/40g caster sugar

4 oz /110g soya or sunflower spread

2 oz/55g desiccated coconut

3 or 4 tablespoons plant based milk

Method

1. Heat the oven to 220C/425F/ Gas 7 and lightly grease a baking sheet.

2. The easiest way to make these scones is to add all the dry ingredients to
a food processor and pulse for a few minutes, then add the milk a little at
a time until the mixture comes together,

3. If you don’t have a food processor then put the flour and baking powder into a large bowl. Using your fingertips rub the spread into the flour until it resembles breadcrumbs. Vegan spreads are really soft so run your hands under a cold tap before you start and work quickly to keep the mixture from clumping.

4. Stir in the sugar and coconut then add the milk gradually and mix with a
wooden spoon until the mixture comes together.

5. Turn out onto a floured work surface and pat into a round ¾ inch or 2 cm thick.

6. Cut out 10 scones, I use a heart shaped cookie cutter since I reckon
we could all do with more love in our lives!

7. Brush the tops of the scones with milk and liberally sprinkle coconut on
the top.

8. Bake in the oven for 12 to 15 minutes until well risen and nicely browned

EXTRA AMAZING SPECIAL MENTIONS:

Copies of ‘Peace & Parsnips’ will also be heading to Victoria and Amy who both sent in three course vegan banquets to make even the most hardy meat-eater drool! Delicious!! We’ve included a picture of some of the dishes below:

Amy is 17! What a rock n roll star!!!! Amy is studying cooking at college and is interested and passionate about cooking all foods. Amy loved trying out vegan food and it shows. We especially like Amy’s specially printed menu. Vegan<3

Amy cooked up a wonderful three course feast!

We loved Amy's specially printed menu. So cool:)

We’d also like send big thanks to (recipes that we loved and will be cooking soon):

Sharon’s – Seaside Pasta with Samphire

Rebecca’s – Parsnip and Chickpea Loaf with Lemon and Thyme AKA Not Roast and Chocolate Tiffin

Cora’s – Unbaked Banana Bread Balls

V’s – Spiced Coconutty Butternut Squash Soup

Thank you so much to everyone who has taken part, we loved reading your emails and recipes, the response has really touched us. You’ve made our 4th birthday party extra special. Its been a real celebration of home cooked happiness!

Happy Cooking,

Lee & JaneX

8 thoughts on “Cookbook Competition Winners & Happy Birthday Beach House Kitchen!!!”

February 1, 2016

Vicky

Thank you so much for the special mention and Happy Birthday again! I’m looking forward to trying the winning dishes as well as cooking from your awesome book. I’m feeling elated right now, thank you again.

February 1, 2016

leroywatson4

Thank you Vicky! You have made our birthday extra special:)))) Have a wonderful day!!!!

February 1, 2016

Kadri

Happy bithday! Katharina is my good friend. I’ve got your cookbook from her and I am really happy!

February 1, 2016

leroywatson4

Wonderful Kadri! We are thrilled that you like it. Please let us know if you cook any recipes. We love to hear about it. Happy cooking!!!:)

February 1, 2016

Jill McGEE

Lee in the first recipe you have 1tsp jeera ,1tsp cumin. Unless I’m mistaken they are one of the same?

February 1, 2016

leroywatson4

Thanks Jill. I’ll correct that now. Indian name and English name doubled up!!!

February 1, 2016

Katharina

Thanks Jill for noticing! Sorry for the mistake. Should be 1 ts jeera and 1 ts caraway! I always mix up the words for cumin and caraway (I am not a native English speaker).