Showing posts with label easy. Show all posts
1/9/15
Miso-roasted aubergine steaks with sweet potato
Cooking time
Prep: 20 mins Cook: 1 hr, 5 minsSkill level
EasyServings
Serves 2- 1 large aubergine (about 375g)
- 2 tbsp brown miso paste (we used Clearspring)
- 350g sweet potatoes, unpeeled and cut into chunky wedges
- 1 tbsp sunflower oil
- thumb-sized piece ginger, grated
- 1 garlic clove, grated
- pinch of pink Himalayan salt
- 8 spring onions, sliced diagonally
- small pack parsley, leaves chopped
- Heat oven to 180C/160C fan/gas 4. Peel the aubergine with a potato peeler and roughly spread the miso paste all over it – the best way to do this is with the back of a spoon.
- Put it in a roasting tin along with the sweet potato wedges. Pour 225ml boiling water into the base of the tin, then add the oil, ginger and garlic. Sprinkle a pinch of salt over the wedges and place in the oven.
- After 30 mins, pour another 125ml boiling water into the base of the tin and roast for another 20 mins. Repeat, adding 50ml boiling water and the spring onions, and roast for 10 mins more. Check the aubergine is cooked by inserting a knife in the centre – if it is ready it will easily slide in and out, and the aubergine will be soft on the inside.
- Sprinkle the chopped parsley over the potato wedges, slice the aubergine into 2cm thick ‘steaks’ and serve on top of the potatoes. If there is no sauce in the bottom of the tin, add 3 tbsp water to loosen up the miso, then pour the miso gravy over the aubergine steaks and sprinkle with cracked black pepper.
12/9/14
Tofu & asparagus pad Thai
Cooking time
Prep: 15 mins Cook: 15 minsSkill level
EasyServings
Serves 4- 200g flat rice noodles
- 2 limes, 1 juiced, one cut into wedges
- 1 tbsp tamarind paste, or extra lime juice
- 2 tbsp sweet chilli sauce, plus extra for serving
- 2 tbsp vegetable oil or sunflower oil
- 300g firm tofu, drained, patted dry and cut into cubes
- 10 asparagus spears, trimmed and sliced on the diagonal
- 6 spring onions halved and thinly sliced lengthways
- 300g bag beansprouts
- 3 garlic cloves, finely chopped
- handful each coriander leaves and salted peanuts, to serve
- Cook the noodles following packet instructions. Mix the lime juice, tamarind and chilli sauce in a small bowl. Set aside.
- Heat 1 tbsp oil in a non-stick frying pan or wok and fry the tofu for 5-8 mins, until golden all over. Set aside.
- Add the remaining oil and stir-fry the asparagus until tender. Tip in the spring onions, beansprouts and garlic. Cook for 2 mins more. Stir in the drained noodles, sauce and some salt. Mix in the tofu and heat through. Serve with coriander, salted peanuts and lime wedges.
Tangy roasted peppers
Cooking time
Prep: 15 mins Cook: 10 minsSkill level
EasyServings
Serves 8- 5 tbsp olive oil
- 4 peppers (red, yellow or orange are best)
- 1 garlic clove, crushed
- 2 tbsp red wine vinegar
- handful capers, rinsed
- handful flat-leaf parsley, roughly chopped
- Rub 1 tbsp olive oil all over the peppers, then place on the barbecue or under a grill, turning until blackened all over. Put in a plastic bag, seal and leave until cool enough to handle.
- Peel the blackened skin from the peppers, remove the stems, membrane and seeds, then tear into strips. Arrange on a platter or plate. Whisk together the remaining olive oil, garlic and vinegar with some seasoning. Drizzle the dressing over the peppers, then scatter with capers and parsley.
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Baked feta with chilli & oregano
4.375(8 ratings)
Pea & artichoke houmous
Cooking time
Prep: 10 minsSkill level
EasyServings
Serves 8- 140g frozen petits pois
- 100g artichoke hearts from a jar or can
- 2 tsp ground cumin
- 2 tbsp lemon juice
- 4 tbsp olive oil
- small handful mint leaves
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Griddled flatbreads
3.833335(3 ratings)
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Red pepper & tomato salsa
4.142855(7 ratings)
Veggie breakfast bakes
Cooking time
Prep: 15 mins Cook: 30 minsSkill level
EasyServings
Serves 4- 4 large field mushrooms
- 8 tomatoes, halved
- 1 garlic clove, thinly sliced
- 2 tsp olive oil
- 200g bag spinach
- 4 eggs
- Heat oven to 200C/180C fan/gas 6. Put the mushrooms and tomatoes into 4 ovenproof dishes. Divide garlic between the dishes, drizzle over the oil and some seasoning, then bake for 10 mins.
- Meanwhile, put the spinach into a large colander, then pour over a kettle of boiling water to wilt it. Squeeze out any excess water, then add the spinach to the dishes. Make a little gap between the vegetables and crack an egg into each dish. Return to the oven and cook for a further 8-10 mins or until the egg is cooked to your liking.
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Breakfast smoothie
4.369565(23 ratings)
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Potato pancakes
4.671055(19 ratings)
Five-a-day tagine
Cooking time
Prep: 10 mins Cook: 35 minsSkill level
EasyServings
Serves 4- 4 carrots, cut into chunks
- 4 small parsnips, or 3 large, cut into chunks
- 3 red onions, cut into wedges
- 2 red peppers, deseeded and cut into chunks
- 2 tbsp olive oil
- 1 tsp each ground cumin, paprika, cinnamon and mild chilli powder
- 400g can chopped tomatoes
- 2 small handfuls soft dried apricots
- 2 tsp honey
- Heat oven to 200C/fan 180C/gas 6. Scatter the veg over a couple of baking trays, drizzle with half the oil, season, then rub the oil over the veg with your hands to coat. Roast for 30 mins until tender and beginning to brown.
- Meanwhile, fry the spices in the remaining oil for 1 min – they should sizzle and start to smell aromatic. Tip in the tomatoes, apricots, honey and a can of water. Simmer for 5 mins until the sauce is slightly reduced and the apricots plump, then stir in the veg and some seasoning. Serve with couscous or jacket potatoes.
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One-pot chicken pilaf
4.476665(75 ratings)
Lime & coconut dhal
Cooking time
Prep: 5 mins Cook: 15 minsSkill level
EasyServings
Serves 8- 1-2 tbsp mild curry paste
- 160ml tin coconut cream
- zest of 1 lime, plus a squeeze of juice
- 1 heaped tsp brown sugar
- 400g tin lentils, drained
- handful chopped coriander, plus extra to serve
- 2 warmed naan bread, cut into fingers
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Artichoke & lemon dip
4.636365(11 ratings)
Falafel burgers
Cooking time
Prep: 10 mins Cook: 6 minsSkill level
EasyServings
Serves 4- 400g can chickpeas, rinsed and drained
- garlic clove, chopped
- handful of flat-leaf parsley or curly parsley
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1⁄2 tsp harissa paste or chilli powder
- 2 tbsp plain flour
- 2 tbsp sunflower oil
- toasted pitta bread
- 200g tub tomato salsa, to serve
- green salad, to serve
- 1 small red onion, roughly chopped
- Pat the chickpeas dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, spices, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.
- Heat the oil in a non-stick frying pan, add the burgers, then quickly fry for 3 mins on each side until lightly golden. Serve with toasted pittas, tomato salsa and a green salad.
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Moroccan aubergine & chickpea salad
4.44697(33 ratings)
Black bean soba noodles with mushrooms & cabbage
Cooking time
Prep: 10 mins Cook: 20 minsSkill level
EasyServings
Serves 4- 1 tbsp sunflower oil
- 1 garlic clove, finely sliced
- thumb-tip piece fresh root ginger, cut into matchsticks
- 250g chestnut mushrooms, quartered
- ½ Savoy cabbage, shredded
- 300g soba noodles
- 195g jar black bean stir-fry sauce
- 4 spring onions, sliced
- Heat oil in a wok or large frying pan and add the garlic and ginger. Gently cook for 2 mins until softened. Add mushrooms and cook over a medium heat for 4-5 mins until golden. Add the cabbage and stir-fry for 1 min more.
- Cook noodles according to pack instructions. Stir the black bean sauce into the cabbage and stir-fry for 1 min. Stir in 100ml water, then cover and simmer for 5 mins until the cabbage is tender. Stir in spring onions. Drain noodles, toss with the cabbage serve.
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Mango & cardamom syllabub
4.923075(13 ratings)
Gujarati cabbage with coconut & potato
Cooking time
Prep: 10 mins Cook: 20 minsSkill level
EasyServings
Serves 4- 500g Charlotte or other new potatoes, unpeeled and halved
- 2 tbsp sunflower oil
- 1 pinch asafoetida (available from Bart or steenbergs.co.uk, see tip)
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 2 dried red chillies
- 1 fresh red or green chilli, deseeded and thinly sliced
- 1 pointed (sweetheart) cabbage, finely shredded
- juice ½ lemon
- 2 tbsp desiccated or shaved fresh coconut, toasted
- bunch of coriander, roughly chopped
- Cook potatoes in a pan of salted boiling water for 10 mins until tender. Drain well and return to pan. Lightly crush with the back of a fork, just to break, not to mash.
- Heat the oil in a large frying pan and then add the asafoetida, spices and dried chillies. Cook for a few mins until the spices pop and the chillies darken.
- Add the fresh chilli, cabbage and some salt and stir-fry for 3-4 mins. Add the warm potatoes to the pan and cook for 2-3 mins more until the cabbage is tender, but still has some bite. Stir in the lemon juice, coconut and coriander, and serve.
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One pan spicy rice
4.619565(69 ratings)
Moroccan chickpea soup
Cooking time
Prep: 5 mins Cook: 20 mins Ready in 20-25 minsSkill level
EasyServings
Serves 4- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 celery sticks, chopped
- 2 tsp ground cumin
- 600ml hot vegetable stock
- 400g can chopped plum tomatoes with garlic
- 400g can chickpeas, rinsed and drained
- 100g frozen broad beans
- zest and juice ½ lemon
- large handful coriander or parsley and flatbread, to serve
- Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
- Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.
Wild rice salad
Cooking time
Prep: 5 mins Cook: 5 minsSkill level
EasyServings
Serves 4 - 6- 250g pouch microwavable wild rice
- 1 red onion, thinly sliced
- small handful of sultanas
- 3 carrots, grated
- zest and juice 1 lemon
- 1 tbsp honey
- Heat rice according to pack instructions. Put onion and sultanas in a bowl and pour on boiling water to cover. Leave to stand 1 min, then drain and stir in rice and carrot.
- Mix in the lemon zest and juice, honey and seasoning, then serve.
Bean & pesto mash
Cooking time
Prep: 5 mins Cook: 5 minsSkill level
EasyServings
Serves 4- 1 tbsp olive oil, plus a drizzle to serve (optional)
- 2 x 400g cans cannellini beans, rinsed and drained
- 2 tbsp pesto
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Butternut squash casserole
4.31818(77 ratings)
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Braised beef with red wine & cranberry
4.718355(79 ratings)
Lentil ragù
Cooking time
Prep: 15 mins Cook: 1 hr, 15 minsSkill level
EasyServings
Serves 6- 3 tbsp olive oil
- 2 onions, finely chopped
- 3 carrots, finely chopped
- 3 celery sticks, finely chopped
- 3 garlic cloves, crushed
- 500g bag dried red lentils
- 2 x 400g cans chopped tomatoes
- 2 tbsp tomato purée
- 2 tsp each dried oregano and thyme
- 3 bay leaves
- 1l vegetable stock
- 500g spaghetti, plus Parmesan or vegetarian cheese, grated, to serve
- Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy – splash in water if you need. Season.
- If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.
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Crisp baked potatoes
5(6 ratings)
Quinoa, lentil & feta salad
Cooking time
Prep: 15 mins Cook: 15 minsSkill level
EasyServings
Serves 4- 200g quinoa
- 1 tsp olive oil
- 1 shallot or ½ onion, finely chopped
- 2 tbsp tarragon, roughly chopped
- 14oz 400g can Puy or green lentils rinsed and drained
- ¼ cucumber, lightly peeled and diced
- 100g feta cheese, crumbled
- 6 spring onions, thinly sliced
- zest and juice 1 orange
- 1 tbsp red or white wine vinegar
- Cook the quinoa in a large pan of boiling water for 10-15 mins until tender, drain well, then set aside to cool.
- Meanwhile, heat the oil in a small pan, then cook the shallot or onion for a few mins until softened. Add the tarragon, stir well, then remove from the heat.
- Stir the softened shallot and tarragon into the cooled quinoa along with the lentils, cucumber, feta, spring onions, orange zest and juice and vinegar. Toss well together and chill until ready to serve.
Vegetarian club
Cooking time
Prep: 10 minsSkill level
EasyServings
Serves 1- 3 slices granary bread
- 1 large handful watercress
- 1 carrot, peeled and coarsely grated
- small squeeze lemon juice
- 1 tbsp olive oil
- 2 dessertspoons reduced-fat houmous
- 2 tomatoes, thickly sliced
Courgette, pea & pesto soup
Cooking time
Prep: 10 mins Cook: 15 minsSkill level
EasyServings
Serves 4- 1 tbsp olive oil
- 1 garlic clove, sliced
- 500g courgettes, quartered lengthways and chopped
- 200g frozen peas
- 400g can cannellini beans, drained and rinsed
- 1l hot vegetable stock
- 2 tbsp basil pesto, or vegetarian alternative
- Heat the oil in a large saucepan. Cook the garlic for a few seconds, then add the courgettes and cook for 3 mins until they start to soften. Stir in the peas and cannellini beans, pour on the hot stock and cook for a further 3 mins.
- Stir the pesto through the soup with some seasoning, then ladle into bowls and serve with crusty brown bread, if you like. Or pop in a flask to take to work.
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Brown loaf
4.67857(7 ratings)
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Red onion & rosemary focaccia
4.833335(24 ratings)
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