Vegan Moroccan Tagine

As January comes to an end, so do all the bullshit diets.

So long Dry-nuary, vegan-uary and the rest of them, and all they accompanying hashtags.

You won’t be missed.

Vegan Moroccan Tagine ● Recipe

You know what doesn’t come to an end though?

The possibility to cook a fantastic meal that just happen to be vegan.

Because accidental vegan food is actually the best, and that all year round.

Vegan Moroccan Tagine ● Recipe

Packed full of veggies and vitamins, budget, time and freezer friendly, light, tasty… the list of benefits never ends!

Vegan Moroccan Tagine ● Recipe

This colourful vegan moroccan tagine is all that and then some.

Warming, filling and just so cosy, it’s the ideal dish to meal-prep on a rainy Sunday to cheer you up for the whole week ahead!

Vegan Moroccan Tagine ● Recipe

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More accidentally vegan recipes

Indian-spiced lentil soup

Spicy Xi’an-style noodles

Winter pistou soup

Tomato & coconut pasta

PB & J porridge

Vegan Moroccan Tagine

Classic Beef Bourguignon

For most of last week, I wondered what had happened to the weather and why it was so bloody cold all of a sudden.

And then I remembered. November.

Beef Bourguignon | Cake + Whisky

So, I suppose it’s only fair that days are getting chillier every week and there really is no point complaining about it.

It’s not even that bad to be honest. Biting & dry. Pretty much the best you could expect, really.

Beef Bourguignon | Cake + Whisky

And then there’s the feeling of going back home to a steaming bowl of beef bourguignon and a glass of smooth red wine (my new fave, Pascual Toso’s Cabernet Sauvignon, in case you were wondering…)

Beef Bourguignon | Cake + Whisky

Rich, intense and incredibly comforting, this classic French stew is much easier to make than you’d expect.

If you’re after a beautiful warming dish, try it; I’m sure it’ll meat all your expectations!

Beef Bourguignon | Cake + Whisky

Beef Bourguignon (serves 4)

Ingredients:

  • 1 tbsp olive oil
  • 10g butter
  • 500g beef shin, diced
  • 4 slices bacon, finely chopped
  • 1 small garlic clove, finely chopped
  • 1 medium white onion, sliced
  • 2 carrots, peeled and sliced
  • 1 vegetable stock cube
  • 40cl red wine (I used Pascual Toso 2014 Cabernet Sauvignon*)
  • 1 tsp corn flour
  • salt & pepper
  • spring onion, finely sliced (to serve)

1. Put the olive oil and butter into a big pot or Dutch oven. Fry the meat on all sides until well browned, season and set aside.

2. In the same pot, fry the bacon until slightly golden, then add the onion and garlic and cook until slightly golden.

3. Put the beef back in the pan. Add the carrots and the stock cube, then pour the wine on top, then sprinkle with the corn flour and mix well.

4. Bring the pot to a boil, then reduce heat to medium and simmer, covered, for 1.5h.

5. Remove the lid and cook for a while longer to give the sauce a change to thicken a bit.

6. Sprinkle with spring onion and serve immediately (it goes especially well with mashed potatoes or steamed rice and a little bit more of that red wine on the side) or pack & refrigerate/freeze, then reheat on a low heat, adding a bit of water if required.

*the bottle I used was gifted to me by the brand but all love for the age-old stew-and-wine combination my own.

Classic Beef Bourguignon

Rabbit Ragu Pappardelle

The best recipes are almost always circonstancial.

Whether it’s a trip to the farmer’s market, a recent visit to a new favourite restaurant or simply a massive fridge forage and the realisation that half of what’s in it needs using, those lightbulb moments are what inspire me most in the kitchen.

With Autumn being very much on its way, I’ve been craving comfort food more and more in the last few days.

So of course, I turned to Italian classics, because as much as I wish the French would do better at it, nobody does comfort food quite like the Italians…

Rabbit Ragu Pappardelle recipe | Cake + Whisky

With bolognese on my mind, I went on a little bit of a fridge/freezer forage.

Memories of a beautiful pasta dish we had in Paris, the last few remaining pieces of rabbit my grandma brought in her luggage when she last visited, a can of olives fished from the back of a cupboard, a few bits and bobs from a previous Farmdrop order

… slowly, all the pieces of the puzzle fell into place and this rich and zingy Rabbit Ragu Pappardelle recipe was born!

Rabbit Ragu Pappardelle recipe | Cake + Whisky

Rabbit Ragu Pappardelle (serves 2-3)

Ingredients: 250g fresh pappardelle (I get mine from La Tua Pasta via Farmdrop), 1/2 rabbit (about 600g, preferably leg pieces as they have fewer small bones), 1 small shallot (finely chopped), 2 rashers of smoked bacon, cut into small pieces, handful of cherry tomatoes (about 200g, chopped roughly), small handful pitted black olives (about 15, sliced), 1L good quality chicken or vegetable stock, zest of 1/4 lemon (grated), 2 bay leaves, 1 fresh sprig of thyme, pinch of smoked paprika, 5 pepper corns + freshly ground black pepper, sea salt, good quality olive oil, grated parmesan to serve

1. In a large pot or Dutch oven, heat up 2 tbs of olive oil, then add the rabbit pieces. Season with a small pinch of sea salt. Cook over high heat for a few minutes until golden. Add the bay leaves and the peppercorns, then pour in the chicken/vegetable stock. Cover the pot, reduce to a small simmer and cook for about an hour or until the meat starts falling off the bones, topping with a little bit of water if necessary.

2. Take the rabbit pieces off the cooking stock and let if cool off before taking all the meat off the bones. Discard the bones and shred the rabbit to bite-sized pieces.

3. Cook the pappardelle according to packaging instructions.

4. In a large pan or wok, heat up 2 tbs of olive oil. Add the chopped shallot and the bacon bits and cook until golden. Add the tomatoes and cook until they start breaking down (about 5-10 min), adding a bit of the cooking stock if necessary. Throw in the sliced olives, lemon zest and smoked paprika, season with salt and pepper and cook for another 2-3 min.

5. Drain the pasta, add to the pan and toss to coat. Serve immediately with some freshly grated parmesan.

What inspires you to get cooking?

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Rabbit Ragu Pappardelle recipe | Cake + Whisky

Rabbit Ragu Pappardelle

Recipe | Italian-style sausage casserole

Weather in London has been so confusing lately. I’d leave home in the morning feeling too hot in a sweater and come back home in the evening with frozen (and most probably wet) feet. Which I hate.

However, it kind of gives me the licence to eat both summer and winter food within one day. Which I love. Because salads, avocado and grilled meats VS stews, and soups and cheeeeeeeeese!

In a desperate attempt not to choose between the best of two seasons, I tried to reconcile both within one dish. And I think I might have succeeded with this Italian-style sausage casserole! In your face stupid confusing weather!

For 3-4 people, you’ll need:Cake + Whisky | Italian-style sausage casserole recipe1 onion2 celery sticks, half a red chilli (feel free to adjust to your own taste), 6 sausages (I used Waitrose’s Toulouse sausages but any kind would work as long as they’re not too sweet. I think vegetarian sausages would work too, maybe add a bit more smoked paprika to balance it out…), as much garlic as you can take (I’m French, so I used 5 big cloves, but you definitely don’t have to!), 1/2 a bowl of uncooked white beans (you can also use a can, in which case you’ll want to skip step 1), 1 bowl of kale, thyme (as much as you like, which for me means A LOT), 1 can of chopped tomatoes, 1 vegetable stock cube1 teaspoon of smoked paprika.

Cake + Whisky | Italian-style sausage casserole recipeStep 1: Put the beans in a big pot. Cover with water. Add salt and cook until tender (about 30-40 minutes). Then rince under cold water and set aside.

You can do that step in advance (or even skip it all together by using canned beans!)

Cake + Whisky | Italian-style sausage casserole recipeCake + Whisky | Italian-style sausage casserole recipeCake + Whisky | Italian-style sausage casserole recipeStep 2: Dice the vegetables. Cake + Whisky | Italian-style sausage casserole recipe(yuuuup, that’s A LOT of garlic! #sorrynotsorry)Cake + Whisky | Italian-style sausage casserole recipeCake + Whisky | Italian-style sausage casserole recipeStep 3: Chop up your sausages in bite-sized chuncks (I usually do 6-7 with each sausage)

Step 4: Put your diced veggies in a big pot with a spoonful of olive oil. Cook until slightly caramelized. 

Cake + Whisky | Italian-style sausage casserole recipeStep 5: Add the sausages in and cook until they’re almost entirely cooked through. 

Step 6: Add in the beans, the stock cube, the can of tomatoes and half a glass of water. Add salt and pepper, thyme and smoked paprika too. Cake + Whisky | Italian-style sausage casserole recipeTime to taste (you know, in case you need to adjust the seasoning or something… 😜 )!
Cake + Whisky | Italian-style sausage casserole recipeCake + Whisky | Italian-style sausage casserole recipeStep 7: Once your casserole has bubbled away for 5-10 minutes and has almost reach the right half-way between soup and stew consistency, stir in the kale and let it cook for another 5-6 minutes. 
Cake + Whisky | Italian-style sausage casserole recipeStep 8: Spoon into bowls in some kind of artistic way. It’s obviously not my forte (but I do know a brilliant fix: add mozzarella on top and melt it for a few minutes in the microwave!).

Step 9: Eat in excellent company while watching the weather change through the window (or you know, re-re-re-watching Friends for the 700th time… I won’t judge!)

Recipe | Italian-style sausage casserole