Vegetarian Nachos

Vegetarian nachos with tortilla chips

On the rare occasions that we do venture out to an eating establishment I am always surprised at how little some meals cost and yet other very simple dishes cost a fortune. My latest bugbear in pubs and restaurants is the fashion to serve nachos with a few dips and pretend this constitutes a meal. The last time we went out the pub was proudly advertising such dish for £6.95. I noticed this while I was tucking into my steak and mushroom baguette complete with chips which had cost just £5.95. So if you are going to have nachos this is the way to do. I've used vegetarian mince because it works just well as beef mince and it's cheaper. If it is not for you then of course use beef instead.

Getting some flavour into tomato based dishes can be a little tricky at times. I've given this recipe a lift by using some Kikkoman Soy Sauce and a little chilli powder. My kids don't like anything 'too spicy' so the chilli quantity listed is very family friendly. Ramp it up if you prefer something a bit more head-blowing. The vegetables listed are what I had in fridge at the time. Substitute the carrots and mushrooms for whatever you like – peppers, peas and sweetcorn would also work well.

This makes enough for at least 6 people as we had the leftovers for lunch. You may want to buy another pack of tortilla chips though if you are serving more than 4 people.

Ingredients

1 tbsp (15ml) Oil, sunflower or vegetable

1 Onion, chopped

2 Carrots, peeled and chopped

1 pack 500g Frozen vegetarian mince

2 Mushrooms, sliced

1 tin (around 400g) Baked Beans in tomato sauce (I used mixed beans)

1 tin (around 400g) Chopped tomatoes

¼ tsp (1.25ml) Chilli powder

1 tbsp (15ml) Kikkoman Soy Sauce

1 bag 200g Tortilla chips

2oz (55g) Cheddar cheese, grated

Method

1. In a large saucepan heat the oil and then gently fry the onion and carrot until the onion starts to soften.

2. Add the mince and break it down with a spatula.

3. Once the mince can be stirred easily add the mushrooms, beans, tomatoes, chilli and soy sauce.

4. Bring to the boil and then reduce to a simmer to cook for about 15 minutes. Stir occasionally.

5. Once cooked lay out the tortilla chips on plates and divide the mixture between them. Sprinkle on top with the cheese.

Kikkoman sent me the Soy Sauce for free. No payment has been received for writing this post.

Bacon and Cheese Muffins

Bacon and Cheese Muffins with a dash of Soy Sauce

Some people ask how I come up with ideas for recipes. This is how I came up with this recipe for Bacon and Cheese muffins. I was idly flicking through a cookbook which of course has the starters at the front. I saw a recipe for something with cheese. Mmm, I like cheese. I don't know what cheese it was for but nevermind. Keep flicking and in the main courses there's a recipe with bacon in it. I like bacon too. I prefer it to be smoked bacon for the flavour. The recipe was for chicken breasts with bacon wrapped round it. Not really interested in that. I move on and I get to the cakes and sweet bakes. Ooh, chocolate muffins. I might make something with chocolate in later and then it hits me – cheese, bacon, muffins. All three of them could go well together. So there you go recipe idea.

Muffins, like in my cookbook, are usually of the sweet variety so you need something to replace the sugar in the basic mix. I added some mustard powder but also some Kikkoman Soy Sauce, which they kindly sent to me. Both the bacon and cheese are quite strong flavoured and salty so to help cut through that I used the Kikkoman Less Salt Soy Sauce.

To get the taste of both the cheese and bacon you do need to use some strong, mature cheddar and also some smoked bacon. Anything milder and the flavours won't be there. You can serve these cold like a sweet muffin or just let them cool slightly before serving warm. If you let them cool they would be a tasty addition to a picnic or an interesting alternative in your lunchbox.

Makes 12

Equipment: 12 cup muffin tin lined with paper cases

Ingredients

4 Rashers smoked streaky bacon

8oz (225g) Self-raising flour

2oz (55g) Plain flour

1 tsp (5ml) Baking powder

½ tsp (2.5ml) Bicarbonate of soda

½ tsp (2.5ml) Mustard powder

6 tbsp (90ml) Sunflower oil

7fl oz (200ml) Milk

1 Large egg

1 tbsp (15ml) Kikkoman Low Salt Soy Sauce

4oz (110g) Mature cheddar cheese, grated

Method

1. Line the muffin tin with the paper cases.

2. Grill the bacon until cooked and crispy. Leave to cool then cut into small pieces.

3. Pre-heat the oven to 200°C/Gas mark 6.

4. In a large bowl mix together the flours, baking powder, bicarbonate of soda and, mustard powder.

5. In a separate bowl beat together the oil, milk, egg, Soy sauce, cheese and bacon.

6. Mix the two sets of ingredients together until just combined.

7. Cook for 20-25 minutes.

8. Leave to cool on a wire. Can be eaten warm or cold.

Kikkoman sent me sample of their sauces to try for free. No payment was made for this post.

Tuna and Vegetable Spaghetti

Veggies galore in this tuna and vegetable spaghetti dish

When I was a child the only pasta we used to eat was spaghetti. This was once a week on Friday when my Nan made 'Meaty Bolognese' and not a single tomato was used in this recipe. Until I was about 15 and Dad bought some penne not a single other variety of pasta came into our house (except tinned ravioli). Now the choice of pasta in shops takes up many shelves but spaghetti still remains a favourite.

Getting kids to eat vegetables can often be a tricky task so I find one of the easiest ways is to load it into pasta sauce. For some added protein there's tuna in this recipe but you could easily omit it if you just want to stick to the vegetables. My personal preference for tinned tuna is in just spring water as I like to keep the taste of it. So this isn't just another ordinary tomato sauce I've included some Kikkoman Soy Sauce for some added tang.

Serves 4

Ingredients

10½ oz (300g) Spaghetti

1 tbsp (15ml) oil, sunflower or vegetable

1 Onion, chopped

2 Carrots, finely chopped

1 Garlic clove, sliced

1 small tin of Tuna, drained (around 100-150g)

1 tin chopped Tomatoes (around 400g)

1 tbsp (15ml) Tomato purée

1 tsp Dried mixed herbs

2 tsp (10ml) Kikkoman Soy Sauce

1 Red pepper, sliced

1 Green pepper, sliced

Method

1. Start to cook the spaghetti in boiling water.

2. In a large saucepan heat the oil then cook the onion, carrot and garlic until the onion starts to soften.

3. Add the tinned tomatoes, tomato purée, mixed herbs and soy sauce to the saucepan.

4. Bring to the boil and then reduce the heat

5. Add the peppers and stir together.

6. When the spaghetti has cooked drain it and then put it in a large dish.

7. Add the vegetable tuna mixture to the spaghetti and stir together before serving.

Kikkoman sent the Soy Sauce for free to try and use. No payment was received for this post.

Store Cupboard Barbecue Sauce

 Quick and easy BBQ sauce

The grey clouds have been lingering all day with a constant threat of rain until suddenly the sun is spotted. Before you know it's the best part of the day and the chance for a BBQ has to to be seized. A quick rifle through the kitchen cupboards and freezer and you're clutching some hotdogs, sausages and some pieces of unidentifiable meat. The problem is you have nothing to go with it. A quick and easy sauce would be the answer; something made with stuff you already have at home...

The good people at Kikkoman sent me a selection of their soy sauces and marinade to try out and of course soy sauce is the perfect store cupboard essential. Whilst many people associate soy sauce with just oriental dishes there are many other uses for it and it is a vital ingredient in this tangy BBQ accompaniment.

Ingredients

1 tbsp (15ml) Oil, sunflower or vegetable

1 Onion, chopped

2 tbsp (30ml) Sweet or country pickle or dark fruit chutney

2 tsp (10ml) Kikkoman Soy Sauce

2 tbsp (30ml)Tomato purée

¼ tsp (1.25ml) Caster sugar

1 tsp (5ml) Dijon mustard

1 tbsp (15ml) Vinegar

2 tbsp (30ml) Cornflour

¼ pint (150ml) Water

Method

1. Heat the oil in a saucepan and cook the onions until softened.

2. In a bowl mix together the pickle, Kikkoman Soy Sauce, tomato purée, sugar, mustard and vinegar.

3. Whisk the mixture until fully combined and then pour into the saucepan.

4. Add the cornflour to the water and stir.

5. Pour into the saucepan and then heat until just boiling and the sauce has thickened.

6. Serve with the barbecue meat of your choice.

Kikkoman sent me the Soy Sauce for free. No payment was made for writing this post.