LIME AND CHILLI SALAD DRESSING

juice of 1/2 lime
2tbsp olive oil
1tsp chilli flakes
1tsp fresh coriander, chopped
salt and black pepper
teeny tiny pinch of sugar

Mix all together!

Fantasy Veggie Dinner Guest - RICHEY EDWARDS

For girls of Zelda's generation, Mr Richard Edwards was an enigma, and a poet. 

Sadly, If I'm honest, we loved the fact that he took everything so seriously that, when his authenticity was questioned, he carved 4 Real into his arm with a razorblade. 
But, looking back now with the benefit of time and maturity, the sad human being behind it all becomes, ironically, more 'real'. It is clear that Richey was not suited to stardom and all its pressures. He suffered persistent and prolonged bouts of depression, leading to anorexia. One of the most promising signs of his so-called (or hoped for) improved mental health at the start of 1995 was when he was seen enjoying a bar of chocolate. Sadly, the progress was short-lived and by that February he had disappeared, leaving only a series of clues which continue to intrigue to this day. 

How much more might he have achieved if he had managed to conquer his depression...

In Zelda's world, where Karen Carpenter can clear her plate and cartoon dogs enjoy a plate of spaghetti, there is no reason why Richey can't - without any feelings of guilt - fill up on this brilliant chocolate treat. 

CHOCOLATE TREAT

400g white chocolate

100g dark chocolate
(+ optional extras such as a small packet mini fudge chunks
and a small packet of chocolate chips)

Break the chocolate into separate bowls.

Place each bowl over (but not into) a saucepan of simmering water and stir until all the chocolate has melted.

Place baking paper on a tray and pour the white chocolate into the centre. 

Spread it out using the back of the spoon.

Drizzle the dark chocolate over the top. Then use the handle of a teaspoon to swirl it all together.

Sprinkle any added extras over the top.

Put in the fridge to set.
Then, either serve on paper as a slab...

...or place on a board and cut into pieces with a very sharp knife.

SALAD BAR SALAD

This is for all those (like Dave) who like a nice healthy salad but have a penchant for the tasty extras which grace the salad bars in chain pubs and fast food franchises.

'BACON' BITS and MINI CHEESY CROUTONS

For the 'Bacon' Bits:
Take 3 pieces of vegetarian bacon and fry until crispy.
Drain on absorbent paper, then place on a board and chop away!

For the Mini Cheesy Croutons:
Toast a slice of bread on both sides and remove the crusts.

Finely grate about 2tbsp of cheese in a bowl and add a couple of teaspoons of olive oil. Mix together well.

Then spread over the toast, using the back of a spoon to smooth.

Place back under the grill for a few minutes until the cheese starts to brown. 
Allow to cool, then cut into strips and chop into small cubes.

Suggested Serving:

• Prepare your own or use a half a bag of pre-prepared salad leaves.

• Peel and grate a carrot and grate some cheese.

• Pasta with Pesto

• Fresh from the garden, we had radish, cucumber and tomatoes which I mixed with some basil leaves.

• I also added a mix of dressings: sweet chilli, mayonnaise and a French-style herby one.

Fantasy Veggie Dinner Guest - NICOLE DIVER

Nicole Diver was the last major representation in print of F Scott Fitzgerald’s wonderful but troubled wife, Zelda. In The Beautiful and Damned, he showed her at her beautiful, captivating best. By the time he published Tender is the Night, however, she had been living in a succession of sanatoria and psychiatric clinics, so this portrayal is raw and more realistic. However, Nicole is a woman who seems in control. With her husband Dick, she has made the French Riviera popular and all the women look up to her. When she leaves Dick, he is ruined.

Fitzgerald toyed with the structure of the novel, but many editions of the book begin when Rosemary Hoyt, an impressionable young actress, first encounters Nicole, Dick and their entourage in the South of France:

Nicole Diver, her brown back hanging from her pearls, was looking through a recipe book for Chicken Maryland. She was about twenty-four, Rosemary guessed – her face could have been described in terms of conventional prettiness, but the effect was that it had been made first on the heroic scale, with strong structure and marking, as if the features and vividness of brow and colouring, everything we associate with temperament and character, had been moulded with a Rodinesque intention, and then chiselled away in the direction of prettiness to a point where a single slip would have irreparably diminished its force and quality. With the mouth the sculptor had taken desperate chances – it was the cupid’s bow of a magazine cover, yet it shared the distinction with the rest.

Come to dinner Nicole, and we will have…

"CHICKEN" MARYLAND

This is not to be confused with the strange dish which the UK 'enjoyed' in the 1960s and had the bizarre inclusion of banana. Nicole Diver, sitting on a French beach in the 1930s, would certainly have been searching for the traditional East Coast recipe.This is a vegetarian version of it.

Serves 4

4 quorn fillets, defrosted if frozen

4tbsp plain flour

salt and black pepper

2 medium free range eggs*

1tbsp paprika

100g golden breadcrumbs

25g butter

1tbsp oil

300ml single cream

*I started this recipe with one (see pic) but found it needed an extra.

Mix the flour and paprika on a plate, and season with the salt and pepper.

Crack the egg in a bowl and whisk.

Place the breadcrumbs in another bowl.

Dip each quorn fillet into the flour, then the egg, then the breadcrumbs.

Repeat if necessary. You need a good covering of breadcrumbs over each one.

Melt the butter in a pan and add the oil.

When hot, fry the fillets.

Turn them after a couple of minutes, to ensure that they are golden on each side.

Cover the pan with a lid and allow to stand for a few minutes so that the fillets are hot right through.

Remove the fillets and place on a plate in the oven or under a grill to keep warm.

Pour the cream into the pan and stir well until you have a thick sauce. 

To serve, place the fillets in a dish

and pour the cream sauce as a gravy. Sprinkle a little paprika on the top.

Fantasy Veggie Dinner Guest - CRISPIAN MILLS

Today, Zelda has been turning the clock back 20 years by listening to Kula Shaker tracks and has, therefore, decided to invite their frontman to dinner. 

Crispian Mills is of famous heritage; the son of Hayley, nephew of Juliet and grandson of Sir John. But, instead of following them into acting, he 'found himself' in India and formed one of the best bands of the 1990s.

Inspired by Kula Shaker's fabulous cover of Hush,

 she has made:

CURRIED COURGETTE AND CHICKPEA BURGERS

1 small onion, peeled and chopped

1 garlic clove, peeled and crushed

3 tbsp olive (or other) oil

1 large can of chickpeas, drained and rinsed

1 medium courgette, grated

4 ‘oatie’ biscuits, crumbled

1tsp turmeric

1tsp ground coriander

1tsp cumin

1 tsp chilli powder

1tbsp mild curry powder

1 egg

2tbsp plain flour

salt and black pepper

Serves 3-4

Heat 1tbsp oil in a pan and fry onion until it just starts to brown, then add garlic and cook for a minute more.

Place in a food processor with the chickpeas, courgette, and biscuit pieces
 and blitz until all combined.

Then add the spices (apart from the curry powder), egg, and season well.

Blend to a coarse paste and transfer to a bowl.

Put flour on a plate, mixed with the curry powder and some black pepper.

Put some of the flour on your hands and take balls of the courgette mixture, forming it into four patties and placing them on a baking tray.

Heat the oil and fry the burgers on both sides until brown and crispy.

Drain on a piece of kitchen roll.

Lightly oil a baking tray and cover with greaseproof paper. Place the burgers on this.

Heat the oven to Gas 7/ 220°C/ 425°F. Cook for 20 minutes.

A Meal For Cowboy Day Cook-Along 3 (The Hat Trick) - DINNER AT THE OK CORRAL

On the grand occasion of the 3rd Cowboy Day Cook-Along, organised by the very wonderful Mr Greg Swenson of Recipes for Rebels, Zelda would like to take the opportunity to put the record straight about one of the most notorious events in the Wild West:
The Accepted History:

Legend has it that, in 1881, the wild west town of Tombstone, Arizona, became the scene of a famous shoot-out, featuring a gang of outlaws and a group of lawmen led by Wyatt Earp and including Doc Holliday.

The Truth:
Actually, what really happened was far more tasty. In fact, it was a case of feasting, not fighting; undertaken with forks, not firearms. 
It happened on the night that Zelda and Dastardly Dave rode into town

with a few friends, including Stick-em-up Simon.
The Earp Brothers and Doc had been roaming the streets, looking for a meal...

...and they all arrived together at The Ginger Cat Saloon, adjacent to Old Kindersley's holding pen for horses and, sadly, far less famous.


Miss Kitty was meant to be running the kitchen that night.

But, once again, she had other things on her mind, such as socialising...

...and drinking.

And when The Deputy arrived,

Miss Kitty was not at all pleased,

making it her mission to torment him from just out of reach on the top of the fence,

and leaving Zelda and Stick-em-up Simon to do the cooking.

Although this was the menu that Miss Kitty had planned, she wasn't happy at the additional 's' in the dessert.

While Zelda tried to placate Miss Kitty,

Stick-em-up Simon tucked in with the prep.

He took offence when Zelda criticised his knife skills,

although order was soon restored 

and they agreed on a joint policy of making sure everyone cleared their plates and helped with the washing up.

Dastardly Dave and The Deputy made friends 

while Wyatt and Doc went for a stroll to work up an appetite.

Then, dinner was served to all. Dastardly Dave and Stick-em-up Simon seemed particularly mellow afterwards.   

Unfortunately, after all the bonhomie, there was a small disagreement over the pilfering of a piece of fruit by a certain tubercular dentist, which did end in a shoot-out the next day, although Doc Holliday's confession, 'I've your huckleberry,' has been misquoted ever since:  

Oh well, sometimes truth is stranger than fiction. 

The Recipes:

BLACK BEAN AND SWEET POTATO EMPANADAS

2 sweet potatoes, peeled and cut into 1cm cubes

1tbsp olive oil

1tsp ground coriander

1 tin black beans, drained and rinsed

1tbsp chilli jam

60g/ 2oz butter, chilled and cut into chunks

375g/ 13oz plain flour + extra for rolling, etc.

240ml/ 8floz milk

1 egg yolk, beaten with a splash of water

salt and pepper

First, make the pastry

Put butter, flour, pinch of salt and paprika in a food processor and whizz until mixture resembles breadcrumbs.

Pour in the milk and whizz again until the mixture clumps together. Add a bit more flour if necessary.

Turn out onto a lightly floured surface. Shape into a rough ball and wrap in cling film. Chill for about 30 minutes.

Meanwhile, make the filling

Toss the sweet potato chunks in a mixture of the oil and the ground coriander, then spread them over the base of a baking tray (or two).

Roast them at 200°C/ 390°F/ Gas 6 for about 30 minutes until tender.

Place in a bowl with the black beans and chilli jam. 
Season and stir all together.

Then

Take the pastry from the fridge and roll out to about the thickness of a pound coin.

Cut out circles of about 6 – 7cm diameter, using a bowl as a guide.

Put a spoonful of the filling onto one half of each.

Fold over to enclose the filling and press the edges down with a fork.

Put in lined baking trays and brush with the egg mix.

Bake for 20-25 minutes.  

PEPPER PASTE

1 red chilli, deseeded and chopped finely

½ red pepper, deseeded and chopped

handful of fresh coriander, mainly leaves,chopped

2bsp olive oil

2 cloves garlic, crushed

salt and black pepper

1tsp ground cumin

Place everything in a blender.






Blitz.

CHEESY ‘MEAT’BALLS

150g Quorn mince

2 onions, finely chopped

2tbsp mixed herbs

75g fresh breadcrumbs

1 egg beaten with a fork

3tbsp olive oil 

150ml vegetable stock

1tbsp Bisto instant gravy powder

3 cloves garlic, peeled and crushed

1 red pepper, deseeded and diced

1 tin chopped tomatoes

3 tbsp brown sugar

2tbsp tomato ketchup

4tbsp red wine vinegar

1 red chilli, deseeded and chopped finely

1tsp dried oregano

1 tin kidney beans, drained and rinsed

To make the ‘meat’balls

Heat 1tbsp of the oil and fry one onion until soft. Add 50ml of the stock and stir.

Then add the mince, the rest of the stock and the Bisto. Stir well until all the stock has been absorbed.

Tip this into a blender and whizz until mainly smooth but slightly chunky.

Pour into a bowl and add add the breadcrumbs, mixed herbs, eggs and lots of seasoning.

Heat oven to 220C/200C fan/gas 7.

Making sure your hands are well-floured, roll the mince mixture into golf-ball-size balls.

Spread the balls out in a tray lined with greaseproof paper.

Roast for 10 minutes, then turn and cook for 10 minutes more.

(You can do this stage in advance and keep until needed. If so, re-heat – for quickness in a microwave – when needed)

To make the sauce

Heat the remaining 2tbsp of oil and fry the second onion for a few minutes, then add the garlic and chilli.

Stir in the tomatoes, sugar, ketchup, vinegar and kidney beans.

Bring to the boil and simmer for at least 10 minutes.

When ready to serve

(Make sure the sauce and ‘meat’balls are hot)

Drop meatballs into the sauce and simmer, stirring occasionally.

Place all in a bowl. 

Sprinkle with the cheese and put under the grill.

SPICY FRIED POTATOES

2 garlic cloves, crushed

1tsp crushed chillies

1tsp ground cumin

2tsp paprika

2tbsp red wine vinegar

675g/1½lb small potatoes, cut to be even size.

3 - 5tbsp olive oil

1 red or yellow pepper, deseeded and diced (or half of each as used here)

Bring a saucepan of lightly salted water to the boil. Cook potatoes for about 15 minutes until almost tender, then drain.

Heat 3tbsp of the oil and cook the onion and pepper for about 5 minutes, then add the garlic and cook for about 1 minute more.

Sprinkle in the spices and mix well. Add extra oil if needed. 
Cook the potatoes with the rest until they are golden.

SLICED MEXICAN OMELETTE WITH TOMATO SAUCE

6 free range eggs

2tbsp fresh coriander, finely chopped + extra for serving

1 small onion, finely chopped

1 red chilli, deseeded and chopped finely

1 can chopped tomatoes

40g cheese, grated

3tbsp olive oil

zest and juice of 1 lime

salt and pepper

To make the omelette

Break the eggs into a bowl and beat lightly.

Mix in the herbs, chopped chilli and cheese, and season.

Heat 1tbsp of the oil. Pour in the mixture and cook gently until bottom firm. 
Turn onto a plate and return to the pan for 3-4 minutes more.

When all cooked, put back on a plate and allow to cool.

To make the sauce

Heat the other 2bsp of oil

Fry the onion until almost soft, then add the garlic and cook for a minute more.

Add the tomatoes and lime juice and zest.

Bring to the boil and then simmer for about 15 minutes.

Pass through a sieve to make a smooth sauce.

Then

Cut the omelette into slices. Place in a bowl and pour over the sauce.

Serve the coated strips in a bowl with some additional coriander.

SWEETCORN CAKES

150g/ 5oz self-raising flour

3 free-range eggs

100g/ 3½ ounces tinned sweetcorn, drained

150ml/ 1/3 pint skimmed milk

olive oil for frying

salt and black pepper

Place the flour, eggs and milk into a bowl and mix well.

Add the sweetcorn, season well and stir.

Heat the oil in a pan and place spoonfuls of the sweetcorn mixture into the pan. Fry the fritters for 2-3 minutes on each side, or until golden-brown. 

Remove from the pan and keep warm. Repeat with the remaining batter.

                                           serve with the  SALSA

2 tomatoes, chopped

1 red onion, chopped

½ red pepper chopped

1tsp chopped chilli flakes

1tbsp red wine vinegar

black pepper

2tbsb mixed fresh herbs

Put all ingredients in a blender and whizz until chopped but still chunky.

TEX MEX BUTTERNUT SQUASH 

1 tin of kidney beans, drained and rinsed

1 butternut squash, peeled, with ends cut off and deseeded

1 tin chopped tomatoes

1 red pepper, deseeded and chopped

1 jalapeno pepper, deseeded and chopped

200g cheese, grated

large handful of coriander, roughly chopped

For the Taco Seasoning

1tbsp chilli powder

½ tsp garlic powder

½ tsp chilli flakes

¼ tsp oregano

½ tsp paprika

1tsp ground cumin

½ tsp salt

(N.B. Our original plan was to 'spiralise' the butternut squash but, it was a bit soft, so we grated it instead, meaning that we didn't have the 'noodles' we had planned, although it made little difference to the taste of the finished dish.)

Grate the butternut squash and mix with the chopped tomatoes, peppers and a little red wine vinegar, and season.

Add the kidney beans and the taco seasoning and stir well.

Place in a heat-proof dish and cover with the cheese.

Bake at  220C/200C fan/gas 7 for about 20 minutes until it is bubbling hot and the cheese has just started to brown.

Then scatter the coriander leaves over the top. 

KITTY’S CHILLI CHOCOLATE MOUSSE

200g dark chocolate, broken into pieces

45g butter

3 eggs, separated

45g caster sugar

2tsp mild chilli powder

Melt the chocolate in a bowl over a pan of hot water.

Remove from the heat and allow to cool slightly.

Stir the eggs yolks into the mixture, one at a time and add the chilli powder.

Whisk the egg whites until they start to stiffen. Add the caster sugar and whisk again until you get soft peaks.

Stir a spoonful of the egg whites into the chocolate mixture, then fold in the rest, keeping as much air in as possible.

Spoon into bowls or glasses and chill for at least 2 hours.