Family Affairs: 7 Day Family Menus
French Toast Martin Shaw Cooks Veggie
Makes enough for approximately 12 slices of bread
- Batter Recipe
- Use also for making Pancakes
- 175ml/6fl oz soya milk
- 175ml/6fl oz water
- 175g/6oz plain flour
- 2 tbsp chickpea (gram) flour(you’ll find this in the Asian or specialist foods section of good supermarkets)
- 1 tsp baking powder
- 1 tbsp sunflower oil
- pinch salt
- 12 slices bread - white sandwich style works best
- additional oil for frying
- maple or golden syrup
- Place all ingredients (except oil for frying) in a blender and whizz until smooth. Alternatively, whisk by hand until there are no lumps.
- Pour batter into a wide, shallow dish.
- Take a slice of bread and immerse in mixture, coating both sides.
- Heat small amount of oil in a frying pan and place batter soaked bread in it.
- Cook for a minute each side.
- Serve with jam or maple syrup.
- If there’s any batter mixture, it will store in fridge, but whisk up again before using - you can use it for pancakes or more French toast!
Tomato & Bulgur Soup
- 3 cups vegetable stock
- 1 cup onions, chopped finely
- 1 cup carrots, diced
- ¾ cup celery, diced (2 med stalks)
- 2 large garlic cloves, crushed
- 1 tsp salt
- 1 tsp dried dill
- ½ tsp ground fennel
- 1 tin undrained tinned tomatoes, chopped
- ¼ cup Bulgur
- In large soup pot, combine stock, onions, celery, garlic, salt, dill and fennel.
- Bring to boil, reduce heat, cover and simmer gently for 5 minutes.
- Stir in tomatoes and juice.
- Add bulgur and mix well.
- Return to boil and simmer, covered, for another 15 minutes or until bulgur is tender. Stir occasionally.
- Add pepper to taste.
- Serve with crusty bread - or hot garlic bread.
Mild Coconut Curry So, What Do You Eat?
- 2 tsp mild curry paste or powder
- 1 tin coconut milk
- 1 tin chickpeas, drained and rinsed
- 200g/6oz potatoes, chopped
- 250g/8oz onions, chopped
- 4 cloves garlic, chopped
- 250g/8oz broccoli, chopped
- 250g/8oz carrots, chopped
- 200g/6oz mushrooms, chopped
- 200g/6oz peppers (green or red), chopped
- Small bunch fresh coriander, chopped
- Olive oil
- 250g/8oz basmati rice
- 4-8 poppadoms
- Plain soya yoghurt (eg Provamel Yofu, available from supermarkets or health shops)
- Mango or other chutney
- Put large pan of water on for rice.
- Chop vegetables.
- Mix spoonful of curry paste in pan with enough olive oil to cover bottom of a large pan.
- Fry potatoes, carrots, onions and garlic until almost soft.
- Add mushrooms, peppers and broccoli to pan. Fry for a few minutes.
- Cook rice in salted, boiling water for 10-11 minutes. Check if cooked and rinse - or leave for another minute or two. Be careful not to overcook.*
- Add tins of coconut milk and chickpeas and simmer gently until vegetables soft.
- Stir in coriander and season.
- Serve with basmati rice, popadoms, mango chutney and yoghurt.
*To avoid overcooked rice, rinse in cold water when it’s finished cooking - otherwise it continues cooking in its own heat. Just heat through quickly before serving.
Chocolate Cake So, What Do You Eat?
- 170g self-raising wholemeal flour
- 170g self-raising white flour
- 6 dsp cocoa powder
- 220ml maple syrup
- 2 tsp vanilla essence
- 12 dsrtsp sunflower oil
- 450ml soya milk
Turn oven on to 180°C//350°F/Gas Mark 4
- Sift both flours and cocoa powder into a bowl.
- In another bowl, whisk oil, soya milk, maple syrup and vanilla essence.
- Pour liquid ingredients bit-by-bit into flour and cocoa, whisking gently to make a batter.
- Oil two 20cm (8”) cake tins and sprinkle some flour into bottom. Tap flour around to cover tin.
- Pour half cake mixture into each tin and cook for about 40 minutes until a sharp knife comes out cleanly.
- Cool slightly and loosen edges with a knife. Turn cakes out and when cold, sandwich together with chocolate butter icing.
- Decorate top with icing and grated dark chocolate curls.
Chocolate Butter Icing
- 75g margarine
- 75g icing sugar
- 75g cocoa powder
Beat together thoroughly with a dessertspoon of boiling water.