Posts Tagged With: blogs

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

Winner!  Little Plate – 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

Winner! 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
  1. Heat the oven to 180°C / 350°F / Gas Mark 4.
  2. 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.
  3. While the beans are cooking, make the sauce. Chop the onion, carrot and celery small, all to a similar size.
  4. Heat 1 tsp of olive oil in a large frying pan and add these to the pan.
  5. 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.
  6. 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.
  7. Leave the sauce to simmer for 10 minutes.
  8. While this is cooking, wilt the spinach in a separate pan until there is no water remaining from the leaves.
  9. 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.
  10. Cook on a middle shelf for 30 minutes.
Coconut Scones by Janice

Winner! Sweet Treat – Coconut Scones by Janice

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:
Stuffed Peppers

A couple of Victoria’s beautiful dishes. Stuffed Peppers with Cauliflower Rice.  We love cauliflower rice and everything tastes amazing when stuffed in a pepper;)

 

Baked Apples -

Stuffed Baked Apples with Cashew Vanilla Cream by Victoria.  Love the blackberries in this and the cashew cream sounds delicious!!!

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!

Amy cooked up a wonderful three course feast!  Can’t wait to try the chocolate brownie recipe and curries are always welcome in the BHK.

 

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

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
Categories: competition, Desserts, Dinner, Healthy Eating, Peace and Parsnips, photography, Recipes, Vegan | Tags: , , , , , | 8 Comments

May’s Coffee Challenge – Carvetii Coffee

El Tablon – Carvetti Coffee

The month of May rolls on, punctuated by some very fine coffees.  No more coffee for me in June, we are going totally raw (that means eating food that is not cooked above 40 odd degrees, maintaining nutrients, enzymes etc).  I decided to go out with a bang and fit as much brilliant coffee into May as was feasible to body and mind, gradually reducing my sipping towards the end of the month.  So this is it, the last bag of the month and I couldn’t have wished for a better example of why I love coffee.  It’s a Carvetii Coffee.

Today is a radiant day up here in North Wales, the garden is getting a good dose of sun and we fancied trying a coffee packed full of sunshine.  Any excuse for great coffee!

Carvetii Coffee certainly fits this bill.  They are Gareth and Angharad who run a small coffee roasting company located in the beautiful Lake District, Northern England.   They started off in 2006 with a small cafe in North Wales, then gradually progressed to roasting their own beans, initially on a frying pan in their kitchen!  They only roast in small batches and I love the way that they post the next roast date on their website, meaning you can order super freshly roasted coffee.   They are mad about coffee (in a very good way!).

Carvetii Coffee

The ‘El Tablon‘ coffee has a wonderful aroma, you can smell the honeyed sweetness of the bean when it is being ground.  It is a single origin, ‘micro-lot’ coffee from El Salvador.  ‘Micro-lot’ meaning very small, high quality growing.  The bean used is called the pacamara.  It is honey-processed, resulting in that wonderful sweetness and it is certainly very fruity.  The name of this processing comes from the Spanish word for the flesh of this large variety of coffee bean, ‘miel’ (which interestingly is similar in the Welsh language, ‘mel’).

This is a very high quality cup of coffee, with a very smooth, stylish flavour.  I have  never tried a honey-processed coffee and I am impressed by the unique flavour produced by this technique.

I’m looking forward to more of this wonderful stuff.  It is my birthday on Sunday and I can’t think of a better brew to toast my 34th year.

If you are interested in what the good folk of Carvetii Coffee are up to, have a look at there blog.

Thank you to Gareth and Angharad for your passion and excellence in all things coffee.

Categories: B.H.K Reviews | Tags: , , , , , , , , , , , , , , , , , | 2 Comments

The Beach House Kitchen nominated for the Versatile Blogger Award

The nominations are coming in thick and fast this month!  Hooray.

We are really happy to see people reading and enjoying the blog and to get a nomination for anything, makes it even more special.

Thanks to More Than Greens for the vote, it’s a relatively new blog, but already there are some very tasty recipes to be found and lovely pictures of all things vegetal.  We love their moto:

There’s so much more to vegetarianism that rabbit food…

The Versatile Blogger Award is a great way of meeting other like-minded bloggers and getting folk to have a look at your pages (I believe it is known as ‘traffic’).

The rules for the Versatile Blogger are as follows:

If you are nominated, you’ve been awarded the Versatile Blogger award.

  •  Thank the person who gave you this award
  •  Include a link to their blog
  •  Select 15 blogs/bloggers that you’ve recently discovered or follow regularly
  •  Nominate those 15 bloggers for the Versatile Blogger Award
  •  Finally, tell the person who nominated you 7 things about yourself

Fifteen blogs I’ve recently discovered:

I love all of these blogs, but unfortunately don’t have time today to write individually about each one.   There is an incredible amount of talent and delicious looking food here.  You’ll find these blogs nestled in our ‘links’ column on the right hand side of the screen.

I’ve chosen only food blogs and those that I hope have not been nominated before (in no particular order):

–  Allotment 2 Kitchen

–  Bananas and Beans

–  Fig and Fork

–  Fork and Beans

–  Heathy Belly Ellie

–  Mother Nature Loves You

–  The Hearty Herbivore

–  Vegetarian Ventures

–  Emmy Cooks

–  Kolpona Cuisine

–  The Post Punk Kitchen

–  The Lab Kitchen

–  The Vogue Vegetarian

–  Turning Veganese

–  The Raw Warung

–  Celery and Cupcakes

 The Farmers Market Foodie

Seven things (not all interesting) you may not know about me:

–  I haven’t always had a beard

–  I play the guitarlele with gusto

–  I always prefer hazelnuts (or cashews)

–  I’m eating only raw food this June

–  I love all things bean and bean related

–  I have just completed our veg patch (watch this space for blooming info)

–  I one day dream of making my own wine (proper wine with grapes that is)

The Beach House Kitchen

Thanks again to More Than Greens for the kind nomination.

Happy blogging and munching,

Lee and JaneX

@ the B.H.K.

Categories: Awards/ Recognition, Blogs, Friends of B.H.K | Tags: , , , , , , , , , , , , , , , , | 8 Comments

Beach House Kitchen voted for a ‘Kreativ Blogger Award’

This is a beautiful thing, fellow bloggers VegHotPot and Lucy’s Friendly Foods have nominated us for a Kreativ Blogger Award.

We are understandably chuffed to receive such a kind nomination from two top bloggers.  I love their blogs, so it’s extra special that they like what is going on in the Beach House Kitchen.

The Kreativ Blogger Award is designed to get good bloggers together and spreading the word about each other.  I think it’s a top idea.

Here are the rules:

  • Thank the nominating blogger and provide a link to that blog.
  • Spread the love by nominating seven other bloggers, including their links here.
  • Tell your readers seven things they may not already know about you.
Here goes……………

Seven Blogs we like (alot and in no particular order):

We have only chosen food blogs (for obvious reasons) and only ones that are relatively new.  There are some amazing, established food blogs, but they seem to be doing just fine…..

I think some of these blogs may have been nominated before, but you can never get too many nominations for being Kreativ (can you?!)

1)  Byzantine Flowers  –  Brilliant for all-rounder for all things wholesome and organic.  Interesting articles all the way here, one of the sites I visit regularly.

2)  Vegetarian Ventures  –  The photos here are nearly as beautiful as the veggie recipes.  Lovely looking blog and well written articles.

3)  Moel Faban Supper Club – Denise’s blog is always an interesting read, a real foodie’s blog.  Our local Welsh supper club and a champion of local and seasonal produce.

4)  Tofu and Flowers –  Abigail gives us a real flavour of Thailand here.  Great stories and pics.

5)  Peas and Love –  Gwen’s blog ever fails with gorgeous looking veggie and vegan bites.  You will also find things ‘freegan’ bits here.

6)  AlmostRawVegan  – Great inspiration here for our coming Raw food month in June.  A lovely looking site with brilliant smoothie recipes.

7) Emmycooks –  I just love the way Emmy cooks!

Seven interesting things about Jane and I (again in no particular order):

1)  We met on a small island beach in the Philippines, I was accidentally evicting Jane from her room at the time.  Jane was suffering from horrific facial sun burning (known as panda bear eyes).

2)  Our first meal together was a tiny plate of cold veg fried rice, cooked by a disgruntled Belgian fella wearing tight trunks with Kraftwerk blaring from a stereo.

3)  Jane was initially attracted to me because I had several pots of yoghurt stashed  in my rucksack (a very impressive feat in Asia)…..

4)  ….I used these yoghurts to woo Jane at breakfast, atop coconut and mango porridge, cooked in a bamboo hut.  The rest is culinary history………..

5)  I flew all the way from Mumbai to be with Jane in the Beach House and set up the Beach House Kitchen (giving up a lucrative career in dodgy English teaching in Hanoi!!!).

6)  Jane is addicted to potatoes Lee is partial to a bean.  You will always find hummus in our fridge and oatcakes in our pockets.  Jane also likes hunks (of mouldy cheese).

7)  The population of Carmel, our village, is around 90 and has approximately three sheep to one person.  These sheep terrorize us with their munching and are an enemy to all raspberry patches.

Thanks to Becky and Lisa for the nominations and happy blogging to one and all.

Lee and JaneX

Categories: Blogs, Healthy Eating, Organic, Raw Food, Vegan, Wales, Welsh produce | Tags: , , , , , , , , , , , , , , , , , , | 5 Comments

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