Archive | Veg Dishes

Sweet-Potato-Lentil-Curry

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Lentil, Spinach, Sweet Potato & Butter Bean Curry

Posted on 28 February 2016 by admin

Lentil,Spinach,Sweet Potato,Butterbean Curry

Lentil,Spinach,Sweet Potato,Butterbean Curry

Ingredients:

2 Tbsp Olive Oil
1 Red Onion
1 Sweet Potato
3 Cloves Garlic
3 Tbsp Curry Powder
Tin Chopped Tomatoes
400g Green Lentils
400g Butter Beans
200g Spinach

Naan bread to serve

Recipe:
Par boil the sweet potato until soft and set aside,
Heat the oil and fry the onion, garlic and add the curry powder.
once soft add the rest of the ingredients apart from the spinach and simmer for 15 minutes.
Add the spinach at the end until wilted.

optional garnish with coriander and serve with naan bread.

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Stuffed Canneloni

Spinach and Ricotta Cannelloni

Posted on 22 August 2014 by admin

The trickiest part to this recipe is stuffing the cannelloni, best way is to just get in there with your hands !!!

Ingredients

Cannelloni tubes
500g Spinach
200g Ricotta cheese
100g Parmesan
1 egg
1 jar passata
Bunch of Basil
Bunch of Oregano
3 cloves Garlic
Salt & Pepper

Method:

Make a ragu / sauce first, chop up the garlic and onion and fry in a little olive oil, pour over the passata and add the herbs (you could be lazy and just buy a pasta sauce)

Cannelloni filling:
Wilt the spinach, and mix together with the cheese and egg, now is the fun part – stuff the pasta tubes, I started with a bread knife and thought “Ah sod it get involved” and went in with the hands….

Pour a little of the ragu in an oven dish and place the stuffed cannelloni on top, then once all stuffed up and lined up neatly pour the rest of the sauce over the top – bake in the oven for 40 mins

Stuffed Canneloni

Stuffed Canneloni

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Cauliflower Breadsticks

Cauliflower Breadsticks

Posted on 25 November 2013 by admin

Cauliflower Breadsticks
Hardly any calories for the whole pan!

Cauliflower Breadsticks

Cauliflower Breadsticks

•1 large head of cauliflower
•2 cloves garlic, grated or minced
•2 large eggs, lightly beaten
•4 oz low fat mozzarella cheese
•1/2 teaspoon onion powder
•salt & pepper

Preheat oven to 450 degrees.
Chop the cauliflower into chunks and place into microwave for about 5 minutes or until soft
Place the cauliflower into a food processor and blend until it’s a mashed potato texture
In a medium bowl, stir together cauliflower, eggs,cheese, and seasoning
Lightly grease a baking pan with oil or butter and coat with the mixture (about 1/2 inch thick)
Bake at 220 degrees for 20-25 minutes or until the top starts to brown
Add additional cheese to the top and enjoy!

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Scrambled Eggs

Scrambled eggs made the proper way

Posted on 12 September 2010 by admin

Bit of a long title isnt it Lou? Yes. But scrambled eggs have always been a minefield to me. I used to spend forever cracking eggs on a Sunday morning, mixing them up with milk and even water as my mum said that was the Italian way. But I just couldnt get it right, the insipid colour, the flowing ounces of buttery milky liquid messing with my toast and creating a soggy rubbish breakfast. I longed for the consistency of the macdonalds breakfast egg – I’m classy me! Or the stoic honesty of the Scottish breakfasts I got as a kid, but no joy. Then one day it just came to me (after a breakfast at Claridges dont you know?!). Just ask a chef. So I did and from there on, my eggs have always been the best. If you’re in need of a dose of protein and not quite so hungover that you need the melting wickedness of a fried egg then this is your best bet. It doesnt bloat you up and it wont make you feel like you gotta walk it off sharpish. This is a good healthy breakfast to have everyday I reckon.

 Ingredients for 1 person:

3 medium-large eggs

A drop of whole milk – literally!

A small knob of butter

Seasoning

Cook:

Crack all your eggs in a SMALL sauacepan, it has to be small so you can get good whisk and spoon action in that space. Whisk up with a fork but not into a frezied froth as this will make the mix too thin. Just fork whisk it until the yolk is mixed up with the white. Add your knob of buuter and that drop of milk and a generous crunch of the salt and pepper grinder. Now have you got 5 minutes? As you need to tend to your eggs. Stir constantly with a metal dessert spoon on the lowest heat. When it begins to catch, just use your spoon to keep dragging it away from the bottom of the surface, never actually letting it catch. Now this is the secret of perfect scrambled eggs, you keep turning that mixture over until it begins to get thick and when it’s got that glossy raw look, take it off the heat and plate up onto your side plate or small bowl with some buttered seed-loaded toast on the side. It’s the slight rawness that gives it flavour and its the richness of the egg because you have not added to it that melts in your mouth. The butter creams it slightly and that bit of milk just does something, I dont know what! I absolutely load it with coarse black pepper and savour every luxurious bite. Absolutely luscious…it beats that sliced blamange egg you get at those buffet counters hey guys?

Lou Prew

Scrambled Eggs

Scrambled Eggs

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Flipping Gorgeous Baked Camembert

Flipping Gorgeous Baked Camembert

Posted on 25 August 2010 by admin

When I saw the first few leaves fall onto the trampolene yesterday and notice the big critters coming inside to nestle in the warmth of our house, I realised with contempt that autumn is upon us. But long unpunctuated, miserable sentences aside, this means nuzzlely, body-warming foods are the order of the day. Now sometimes I just want to gorge on lush foods but can’t stop at one bite, i have to eat the whole thing, so the best thing to do in these situations is not eat any lunch and save yourself for that big treat later on. Bring on the Baked Camembert baby! This is a beautifully, simple, rustic French meal, totally indulgent, decadent as feck and probably not a good meal for your kids. What with no veg being present and all that. Honey, this is yours!! Feed them, bath them, story them, cuddle them, pack ‘em into bed. Get down that stair and bake up girl, bake up….this is mummy time.

Camembert

Camembert

Ingredients:
A big round of Camembert
Olive oil
Garlic
Ciabatta or pannini bread
Fresh thyme or basil

Cook:
Turn up your oven to a hearty 180 and let it get toasty. In the meantime pull out your beautiful, awesomely fragrant Camembert from the fridge and unravel it taking care not to discard of it’s packaging or rip it in any way. I like my cheese and if I can, I’ll buy the best that I can afford and this means Waitrose seeing as they have have such a spectacular selection. How smelly do you like it? This is another consideration. Personally, I want my fridge to stink for one day and I want to sense the luxury that awaits my mouth to devour it. Mmmmm, cheeeese!

Jeez! Back to cooking! Yes, so there’s a few that I would opt for…Brie de Meaux, mmmm, Chaumes, or Beaufort, mmmmmm but for just a tasy regular munch, go for a standard Normandy Camembert. Take a sharp knife and make some little cuts in the top of your cheese, place in here some sprinklings of crushed garlic but not too much, gently place some thyme or basil or whichever fresh herb you’ve opted for into those cuts and then like an expert, place your thumb over the olive oil bottle and drizzle over your Camembert. Gently re-wrap your cheese loosely and leave to one side. Take your ciabatta or pannini and cut into delicate, slim slices. Take a clove of garlic and rub it over your slices, again drizzle lightly with olive oil and place pieces around your Camembert on a baking tray. Take your whole ensemble and bake up in that piping hot oven for ten minutes.
This dish is best served up on a generous plate, cheese in the middle, crispy garlic toasts surrounding it and something ace on the telly.
Finally…
Nothing goes better with creamy, indulgent cheeses than a velvety, deep-flavoured and full- bodied red, a Merlot is the perfect bedfellow.
Visit your drawer, pull out the corkscrew and pop open that baby, pour into your wine glass, breathe in, sup up and dip your very French slices into the condensed gorgeousness that is your baked Camembert. Voilà!

Lou Prew

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Stir fry onions and garlic

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Sweet chilli and spring onion fried rice.

Posted on 28 July 2010 by admin

Sweet chilli and spring onion fried rice

Sweet chilli and spring onion fried rice

Simple and quick tasy rice dish ideal for using up left over rice from the night before or just a way of spicing up plain old boiled rice.

Ingredients;
1 cup of plain boiled rice (cooled down)
Bunch of spring onions
Few cloves of garlic
2 tsp sweet chilli sauce
2 tsp light soy sauce
1 tsp chinese 5 spice
Sesame oil
Vegetable oil

Method:
Heat a 50/50 mixture of veg oil and sesame oil in a wok and stir fry the chopped spring onion and the garlic.

Stir fry onions and garlic

Stir fry onions and garlic

Add the rice and fry until warmed through.
Mix in the soy sauce and sweet chilli sauce to taste.

Enjoy…..

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add bread crums and cheese

Leek, stilton and mushroom tart

Posted on 26 July 2010 by Head Chef

Make pastry – basic shortcrust (flour, butter, water)

Preparing pastry

Preparing pastry

Blind bake – first of all with foil/baking beans for 10 mins

blind bake

blind bake

Remove foil and beans and bake for 5 mins 220 degrees

place in oven

place in oven

At the same time, cook leek, mushroom and thyme until softened but not browned

soften veg

soften veg

Chop cheese into cubes, add x2 handfuls of breadcrumbs and a pinch of either cayenne pepper or paprika

add bread crums and cheese

add bread crums and cheese

Add the leek and mushroom mix to the pastry, spread so covers the whole case

Top with the cheese mix

Bake in the oven for approx 20 mins, until cheese and breadcrumbs are golden and brown

Finished product

Finished product

EAT!

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Open Lasgne of Mushrooms, Pine Nuts, and Thyme.

Posted on 18 July 2010 by admin

7 ounces (or 2 medium) fresh lasagna sheets
1/3 cup butter
1 tablespoon olive oil
3 1/3 cups sliced assorted mushrooms* (10 ounces)
2 bacon slices, cut into pieces of similar size to the mushroom slices
2 garlic cloves, finely sliced
1 tablespoon fresh thyme
1 tablespoon pine nuts, toasted
3 tablespoons heavy cream
3 tablespoons extra virgin olive oil
1/3 cup roughly shredded pecorino cheese

Bring a large saucepan of salted water to a boil. Cut each lasagna sheet into eight 3 1/4-inch squares (you will need 16 squares in total). Boil half of the pasta squares for four minutes or until al dente. Using a slotted spoon, transfer to a bowl of cold water, leave for 15-20 seconds, then drain. Lay flat on a dry dishtowel and cover with another dishtowel; it doesn’t matter that the squares may have cooked to uneven sizes. Repeat this process with the remaining pasta squares.

Heat the butter and olive oil in a large frying pan. Add the mushrooms and bacon and cook over high heat, stirring often, for 3-4 minutes or until golden brown.

Add the garlic and thyme and cook for 1 minute.

Add the pine nuts, cream, and two tablespoons of extra virgin olive oil and stir until combined. Remove from the heat and season to taste

Reheat the broiler to medium-high. Put a pasta square in each of four shallow heatproof pasta bowls. Cover with a heaping tablespoon of mushroom mixture. Repeat twice more, then top with the last four pasta squares; the pasta doesn’t have to be in uniform stacks, nor the piles neat.

Drizzle the remaining extra virgin olive oil over the top and sprinkle with the cheese. Place the bowls under the heat for 1-2 minutes or until cheese has melted.

Serve hot or warm.

*Use your favorite type of cap mushroom, such as chestnut, cremini, portobello or even shiitake, as long as they are no bigger than 1 1/2 inches across. To prepare, cut off the dirty end of the stalks, shake off excess soil and wipe the caps with a damp cloth.

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Leek Chese Bake

Leek Cheese Bake (cheat)

Posted on 07 July 2010 by admin

Very easy cheat dish using a packet of cheese sauce and a leek, the perfect side dish on the sunday dinner table.

Ingredients;
Leek
Packet of instant cheese sauce
glug of olive oil

Leek Cheese Bake Ingredients
Leek Cheese Bake Ingredients

Method;
Chop the leek into bite size chunks put in an oven proof dish and add the glug of olive oil,

Chopped Leek

Chopped Leek

Put in the oven at 200 for around 10-15 minutes to soften the leek, Meanwhile knock up the cheese sauce as per the packet instructions, pour the cheese sauce over the softened leek and return to the oven for a further 5-20 minutes.

Leek Chese Bake

Leek Chese Bake

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