Ingredients
Olive oil
2 large onions - diced
2 carrots - peeled and diced
2 sticks of celery - peeled and chopped
2 bay leaves
1 bag of quorn mince
1 teaspoon of English mustard
1 teaspoon of marmite
2 teaspoons of plain flour
2 heaped teaspoons of Marigold vegetarian stock (or similar)
1 packet of low fat short crust pasty (I used Tesco's)
1 free range egg - beaten in small bowl.
Method
Heat the oil in a medium pan and soften onions, carrots and celery for around 10 mins until just going golden. Stir in quorn, mustard, marmite and flour. Make up the stock in just under a pint of boiling water and add it gradually to the mince mixture. Bring to the boil and then turn down and simmer for about an hour. Allow to cool.
Transfer into an appropriately sized casserole dish. (We did one big dish and a few little ramekin dishes for fun for the kids). Unroll the ready rolled pastry over the top and press down round edges with a fork. Cut off excess. We made little leaves and hearts with the left over pastry and stuck them to the top with the beaten egg. Brush the pastry all over with the beaten egg.
Bake in the middle of the oven for half and hour to forty minutes until golden brown.
Wednesday 30 March 2011
Monday 28 March 2011
Soupdragon's Flapjacks
Porridge Oats (just the plain cheap type, not large ones), 500g
Butter, 300g
Golden Syrup (in a green and gold tin), 4 serving spoons
Unsweetended condensed milk, half a tin
Demerera sugar, 340g (optional - Soupdragon now makes them with no sugar and still gets good results)
You'll also need an oven, a saucepan, some baking parchment and a large
baking tin or a couple of small ones.
Method:
1. Preheat the oven to 160 degrees celcius, you may need to search the web to find a conversion to gas mark (1-9) which many ovens are in.
2. Line the baking tin with baking parchment, this doesn't have to be neat.
3. Melt the butter in a large saucepan over a medium heat.
4. Add the sugar and syrup. Keep heating and stirring until all is melted and mixed. Don't rush by turning the heat up, the sugar will start to caramelise etc. If it starts to boil take it off the heat!
5. Add the condensed milk and mix.
6. Gradually add the oats, folding them in. All the oats should be coated, and the mixture quite dense, but still sticky. Don't add so many oats that the mixture becomes dry.
7. Pour the mixture into the tins and spread about so that it lines the tin to a depth of 2-3cm. Fill as many tins as necessary! Don't squash the mixture in, just spread it evenly.
8. Bake in the oven for at least 15mins but probably more. If using top and middle shelves swap half way through so they cook evenly.
9. You should take them out when they just start to go brown round the edges, don't leave longer than this. If they're still squidgy in the middle that's fine, they set on cooking
Soupdragon says,"When I make flapjacks, when the sugar & syrup have dissolved, I do boil it for a couple of a minutes to slightly caramelise it. With this recipe I'd do it after adding the condensed milk I think"
Butter, 300g
Golden Syrup (in a green and gold tin), 4 serving spoons
Unsweetended condensed milk, half a tin
Demerera sugar, 340g (optional - Soupdragon now makes them with no sugar and still gets good results)
You'll also need an oven, a saucepan, some baking parchment and a large
baking tin or a couple of small ones.
Method:
1. Preheat the oven to 160 degrees celcius, you may need to search the web to find a conversion to gas mark (1-9) which many ovens are in.
2. Line the baking tin with baking parchment, this doesn't have to be neat.
3. Melt the butter in a large saucepan over a medium heat.
4. Add the sugar and syrup. Keep heating and stirring until all is melted and mixed. Don't rush by turning the heat up, the sugar will start to caramelise etc. If it starts to boil take it off the heat!
5. Add the condensed milk and mix.
6. Gradually add the oats, folding them in. All the oats should be coated, and the mixture quite dense, but still sticky. Don't add so many oats that the mixture becomes dry.
7. Pour the mixture into the tins and spread about so that it lines the tin to a depth of 2-3cm. Fill as many tins as necessary! Don't squash the mixture in, just spread it evenly.
8. Bake in the oven for at least 15mins but probably more. If using top and middle shelves swap half way through so they cook evenly.
9. You should take them out when they just start to go brown round the edges, don't leave longer than this. If they're still squidgy in the middle that's fine, they set on cooking
Soupdragon says,"When I make flapjacks, when the sugar & syrup have dissolved, I do boil it for a couple of a minutes to slightly caramelise it. With this recipe I'd do it after adding the condensed milk I think"
Friday 25 March 2011
Menu Plan
| Day | Lunch | Tea |
| Monday | Lentil soup | |
| Tuesday | Haggis, neaps & tatties | |
| Wednesday | Baked Potatoes & beans & cheese | |
| Thursday | Sausages & Mash & peas | |
| Friday | Spicy Chick Peas & Rice - didn’t have it - move to another day | |
| Saturday | Chicken nuggets & chips & veg | |
| Sunday | Quorn Roast with potatoes and veg |
| Day | Lunch | Tea |
| Monday | Jamie’s bacon & pea pasta p52 | |
| Tuesday | Veg Chilli & Rice | |
| Wednesday | Quorn, chick pea, tomato, potato & herb stew. | |
| Thursday | Spaghetti Bolognaise | |
| Friday | Sausage and Lentil stew | |
| Saturday | Pizza & dough balls | |
| Sunday | Toad in the Hole, Onion Gravy, Roast Potatoes & veg |
| Day | Lunch | Tea |
| Monday | Fresh pasta & sauce | |
| Tuesday | Shepherd’s Pie | |
| Wednesday | Pasta Bake with sausages | |
| Thursday | Lentil Hotpot | |
| Friday | Puff pastry pie & jamie stew p180 | |
| Saturday | Fajitas | |
| Sunday | Jamies cherry tomato pasta p55 |
| Day | Lunch | Tea |
| Monday | Gnocchi & sauce | |
| Tuesday | Lasagne | |
| Wednesday | Smoked Paprika Goulash, dumplings and rice | |
| Thursday | Mince & tatties | |
| Friday | Tortilla Omlette | |
| Saturday | Southern Style burgers, chips and beans. - ate out - move to another day | |
| Sunday | Quorn Fillets, Roast Potatoes, gravy & veg |
| Week 5 | Meal | |
| Monday | Spanish Style Tortilla & roast potatoes | |
| Tuesday | Goulash & Dumplings & Rice | |
| Wednesday | Lasagne (carrots and red pepper) & salad | |
| Thursday | Spicy Chick Peas & Rice | |
| Friday | Pasta & Pesto | |
| Saturday | Away | |
| Sunday | Away | |
| Week 6 | Meal | |
| Monday | Butternut Squash Soup | |
| Tuesday | Macaroni | |
| Wednesday | Veggie Stovies | |
| Thursday | Bessie’s Pasta Primavera | |
| Friday | Jamie’s Chicken Korma P74 with rice | |
| Saturday | Southern Style Burgers and Chips | |
| Sunday | Leek Roulade (P46 Australian) | |
| Week 7 | Meal | |
| Monday | Vegetarian Paella (p27 Australian) | |
| Tuesday | Jamie’s sweet and sour - p65 with rice | |
| Wednesday | Jamie‘s “Pork” & Cider Hot Pot P 180 | |
| Thursday | Morroccan Cous cous | |
| Friday | Eat out - cheese and biscuits | |
| Saturday | Quiche | |
| Sunday | Spinach & Ricotta Canneloni | |
| Week 8 | Meal | |
| Monday | Pasta & tomato sauce (Ministry P43) | |
| Tuesday | Vegetable Korma (Ministry p74) Nan & Pilau Rice | |
| Wednesday | Pasta and tomato and marscapone sauce | |
| Thursday | Quorn and leek Stroganoff (Ministry p34) | |
| Friday | Smoky Veggie Chilli Tacos (GTK p14) | |
| Saturday | Bessie’s Tofu & ginger noodle | |
| Sunday | Mince and Onion Pie with roasts |
Smoky Veggie Tacos
Ingredients
Olive oil
2 red onions - peeled and chopped
1 red chilli - finely chopped
2 cloves of garlic - peeled and crushed
1 bag of quorn mince
1/2 tsp smoked paprika
2 tins of chopped tomatoes
1 tsp of dark brown sugar
125ml red wine
salt and pepper to taste
1 can of mixed beans
1 carrot - peeled and diced
1 red pepper - diced
2 handfuls of sweetcorn
Method
Heat the oil in a large pan. Fry the onion, garlic and chilli on a low heat until soft. Add the diced carrots, peppers and continue to cook for about 10 mins. Add the quorn, paprika, tomatoes, sugar and wine. Season and simmer for 10 to 15 mins. Add the beans and sweetcorn and cook for a further 5 mins.
Serve in tacos with guacamole, shredded iceberg lettuce, salsa, cheese, sour cream and rice.
Would work with lentils instead of quorn or with neither.
Olive oil
2 red onions - peeled and chopped
1 red chilli - finely chopped
2 cloves of garlic - peeled and crushed
1 bag of quorn mince
1/2 tsp smoked paprika
2 tins of chopped tomatoes
1 tsp of dark brown sugar
125ml red wine
salt and pepper to taste
1 can of mixed beans
1 carrot - peeled and diced
1 red pepper - diced
2 handfuls of sweetcorn
Method
Heat the oil in a large pan. Fry the onion, garlic and chilli on a low heat until soft. Add the diced carrots, peppers and continue to cook for about 10 mins. Add the quorn, paprika, tomatoes, sugar and wine. Season and simmer for 10 to 15 mins. Add the beans and sweetcorn and cook for a further 5 mins.
Serve in tacos with guacamole, shredded iceberg lettuce, salsa, cheese, sour cream and rice.
Would work with lentils instead of quorn or with neither.
Friday 11 March 2011
Rocky Roads
Ingredients
100g/3 1/2 oz milk chocolate, broken into squares
40g/1 1/2 oz low fat margarine
1 tbsp golden syrup
100g reduced fat digestives (normal ones work just as well) - crushed
50g/1 3/4 oz mini marshmallows or roughly chopped larger ones (be careful - not many are vegetarian)
50g/ 1 3/4 oz dried fruit (raisins, chopped up glace cherries, sultanas etc)
Place the chocolate, margarine, syrup (and marshmallows if you want a smoother mixture) in a bowl over a pan of hot water and melt gently. Add the crushed biscuit and dried fruit and mix thoroughly.
If doing the smooth version roll into little truffles and roll in sprinkles, then place in a mini paper case.
If doing the rough version, leave the crushed biscuit lumpy and don't melt the marshmallow. Grease a 7" square tin and line it. Press the mixture into the tin and cool in the fridge. Cut into appropriately sized biscuits.
100g/3 1/2 oz milk chocolate, broken into squares
40g/1 1/2 oz low fat margarine
1 tbsp golden syrup
100g reduced fat digestives (normal ones work just as well) - crushed
50g/1 3/4 oz mini marshmallows or roughly chopped larger ones (be careful - not many are vegetarian)
50g/ 1 3/4 oz dried fruit (raisins, chopped up glace cherries, sultanas etc)
Place the chocolate, margarine, syrup (and marshmallows if you want a smoother mixture) in a bowl over a pan of hot water and melt gently. Add the crushed biscuit and dried fruit and mix thoroughly.
If doing the smooth version roll into little truffles and roll in sprinkles, then place in a mini paper case.
If doing the rough version, leave the crushed biscuit lumpy and don't melt the marshmallow. Grease a 7" square tin and line it. Press the mixture into the tin and cool in the fridge. Cut into appropriately sized biscuits.
Pavlova - a soft marshmallow textured one
Ingredients
4 egg whites
225g caster sugar
1/2 tsp vanilla essence
1 tsp vinegar
1 tsp cornflour
Method
Draw a 20 cm/8" circle on a sheet of non stick paper (or a rectangle/square of the rough size you need). Whisk the egg whites until very stiff and standing in peaks. Beat in the sugar a dessertspoonful at a time. Beat in the vanilla essence, vinegar and cornflour. Spoon the mixture into the shape required on the baking sheet, making a slight hollow in the centre.
Bake in the oven at 120C (250F or Gas Mark 1/2) for about an hour. Ideally leave it in the turned off oven to cool if time allows. It is normal for the meringue to crack while cooling.
Place on a serving plate.
Decorate with whipped cream and fruit or plain yogurt and fruit or topping of your choice.
4 egg whites
225g caster sugar
1/2 tsp vanilla essence
1 tsp vinegar
1 tsp cornflour
Method
Draw a 20 cm/8" circle on a sheet of non stick paper (or a rectangle/square of the rough size you need). Whisk the egg whites until very stiff and standing in peaks. Beat in the sugar a dessertspoonful at a time. Beat in the vanilla essence, vinegar and cornflour. Spoon the mixture into the shape required on the baking sheet, making a slight hollow in the centre.
Bake in the oven at 120C (250F or Gas Mark 1/2) for about an hour. Ideally leave it in the turned off oven to cool if time allows. It is normal for the meringue to crack while cooling.
Place on a serving plate.
Decorate with whipped cream and fruit or plain yogurt and fruit or topping of your choice.
Passion Cake
5 oz butter
7 oz soft brown sugar
8 oz finely grated carrots
2 eggs
7 oz self raising flour
3 level tsp baking powder
1 level tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
4 oz seedless raisins
2 oz chopped walnuts (optional)
3 tbsp milk
Frosting
8 oz cream cheese (full fat)
4 tsp lemon juice
1 1/2 oz icing sugar
1/4 tsp vanilla essence
walnut halves to decorate (optional)
Method
Grease 8" round tin and line base
Pre heat oven to 180C (350F or Gas Mark 4)
Melt the butter in a bowl over a pan of hot water and beat in the soft brown sugar, grated carrots and eggs. Seive together flour, baking powder, cinnamon, nutmeg and salt. Fold evenly into the mixture with the raisins (walnuts if using) and milk.
Turn mixture into the prepared tin and level.
Bake in the centre of the oven for about an hour.
Cool in the tin for 5 mins, then turn onto a wire rack.
When cold cut into two layers.
Beat the cream cheese with the lemon juice, seived icing sugar and vanilla essence.
Sandwich the two layers with half the frosting and spread the rest on top.
Decorate with the walnut halves if liked.
If your oven tends not to cook things well to the centre, then split the mixture into two prepared 8 inch tins instead to ensure it is cooked through.
7 oz soft brown sugar
8 oz finely grated carrots
2 eggs
7 oz self raising flour
3 level tsp baking powder
1 level tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
4 oz seedless raisins
2 oz chopped walnuts (optional)
3 tbsp milk
Frosting
8 oz cream cheese (full fat)
4 tsp lemon juice
1 1/2 oz icing sugar
1/4 tsp vanilla essence
walnut halves to decorate (optional)
Method
Grease 8" round tin and line base
Pre heat oven to 180C (350F or Gas Mark 4)
Melt the butter in a bowl over a pan of hot water and beat in the soft brown sugar, grated carrots and eggs. Seive together flour, baking powder, cinnamon, nutmeg and salt. Fold evenly into the mixture with the raisins (walnuts if using) and milk.
Turn mixture into the prepared tin and level.
Bake in the centre of the oven for about an hour.
Cool in the tin for 5 mins, then turn onto a wire rack.
When cold cut into two layers.
Beat the cream cheese with the lemon juice, seived icing sugar and vanilla essence.
Sandwich the two layers with half the frosting and spread the rest on top.
Decorate with the walnut halves if liked.
If your oven tends not to cook things well to the centre, then split the mixture into two prepared 8 inch tins instead to ensure it is cooked through.
Gingerbread Men
Ingredients
3 oz soft brown sugar
2 tbsp golden syrup
1 tbsp treacle
1 tbsp water
3 1/2 oz butter/marg
1 level tsp cinnamon
1 level tsp ginger
1/2 tsp bicarbonate of soda
8 oz plain flour (approx)
Method
Put sugar, syrup, spices and water into a medium saucepan and bring to the boil whilst stirring constantly. Remove from the heat and add butter and bicarbonate. Add the flour gradually, mixing, until you have a smooth workable dough.
Cover and leave to cool.
Heat oven to 180C (350F)
Roll dough to approx 3mm thick and cut into shapes (add currants if relevant)
Bake on a lightly greased and lined baking sheet for 10 - 15 mins.
Again, if you want soft biscuits, leave them very slightly undercooked.
3 oz soft brown sugar
2 tbsp golden syrup
1 tbsp treacle
1 tbsp water
3 1/2 oz butter/marg
1 level tsp cinnamon
1 level tsp ginger
1/2 tsp bicarbonate of soda
8 oz plain flour (approx)
Method
Put sugar, syrup, spices and water into a medium saucepan and bring to the boil whilst stirring constantly. Remove from the heat and add butter and bicarbonate. Add the flour gradually, mixing, until you have a smooth workable dough.
Cover and leave to cool.
Heat oven to 180C (350F)
Roll dough to approx 3mm thick and cut into shapes (add currants if relevant)
Bake on a lightly greased and lined baking sheet for 10 - 15 mins.
Again, if you want soft biscuits, leave them very slightly undercooked.
Smarties Cookies
Ingredients
75g/3 oz butter/margarine/low fat margarine
75g/3 oz caster sugar
75g/3 oz light soft brown sugar
1 egg
a few drops of vanilla
pinch of salt
175g/6 oz self raising flour
100g (roughly) Smarties
Method
Cream butter, sugar and vanilla and add egg. Fold in the rest of the ingredients. Drop spoonfuls onto a greased, lined baking sheet/tray. Bake at 180C for 12-15 mins.
These are at their best if they are slightly undercooked looking - soft and yummy!
75g/3 oz butter/margarine/low fat margarine
75g/3 oz caster sugar
75g/3 oz light soft brown sugar
1 egg
a few drops of vanilla
pinch of salt
175g/6 oz self raising flour
100g (roughly) Smarties
Method
Cream butter, sugar and vanilla and add egg. Fold in the rest of the ingredients. Drop spoonfuls onto a greased, lined baking sheet/tray. Bake at 180C for 12-15 mins.
These are at their best if they are slightly undercooked looking - soft and yummy!
Cinnamon, Oat and Raisin Cookies
Ingredients
75g/3 oz butter/margarine/low fat margarine
75g/3 oz caster sugar
75g/3 oz light soft brown sugar
1 egg
a few drops of vanilla
pinch of salt
2 tsp ground cinnamon (or more or less according to taste)
175g/6 oz self raising flour
1/2 cup oats
1/2 cup of raisins or sultanas
Method
Cream butter, sugar, cinnamon and vanilla and add egg. Fold in the rest of the ingredients. Drop spoonfuls onto a greased, lined baking sheet/tray. Bake at 180C for 12-15 mins.
These are at their best if they are slightly undercooked looking - soft and yummy!
75g/3 oz butter/margarine/low fat margarine
75g/3 oz caster sugar
75g/3 oz light soft brown sugar
1 egg
a few drops of vanilla
pinch of salt
2 tsp ground cinnamon (or more or less according to taste)
175g/6 oz self raising flour
1/2 cup oats
1/2 cup of raisins or sultanas
Method
Cream butter, sugar, cinnamon and vanilla and add egg. Fold in the rest of the ingredients. Drop spoonfuls onto a greased, lined baking sheet/tray. Bake at 180C for 12-15 mins.
These are at their best if they are slightly undercooked looking - soft and yummy!
Chocolate Chip Cookies
Ingredients
75g/3 oz butter/margarine/low fat margarine
75g/3 oz caster sugar
75g/3 oz light soft brown sugar
1 egg
a few drops of vanilla
pinch of salt
175g/6 oz self raising flour
100g or more of choc chips
Method
Cream butter, sugar and vanilla and add egg. Fold in the rest of the ingredients. Drop spoonfuls onto a greased, lined baking sheet/tray. Bake at 180C for 12-15 mins.
These are at their best if they are slightly undercooked looking - soft and yummy!
75g/3 oz butter/margarine/low fat margarine
75g/3 oz caster sugar
75g/3 oz light soft brown sugar
1 egg
a few drops of vanilla
pinch of salt
175g/6 oz self raising flour
100g or more of choc chips
Method
Cream butter, sugar and vanilla and add egg. Fold in the rest of the ingredients. Drop spoonfuls onto a greased, lined baking sheet/tray. Bake at 180C for 12-15 mins.
These are at their best if they are slightly undercooked looking - soft and yummy!
Sponge
Ingredients
4 oz butter/marg/low fat marg
4 oz sugar
2 eggs
4 oz self raising flour
1/2 tsp vanilla essence
Method
Grease and line a 7/8 inch baking tin
Cream the butter, vanilla and sugar with an electric whisk. Add the eggs and beat lightly again. Fold in the flour gently.
Bake in an oven at 180C for about 20 mins until the top is springy but firm.
4 oz butter/marg/low fat marg
4 oz sugar
2 eggs
4 oz self raising flour
1/2 tsp vanilla essence
Method
Grease and line a 7/8 inch baking tin
Cream the butter, vanilla and sugar with an electric whisk. Add the eggs and beat lightly again. Fold in the flour gently.
Bake in an oven at 180C for about 20 mins until the top is springy but firm.
Thursday 10 March 2011
Fried Rice
Ingredients
Rice - cooked the day before, cooled and stored, tightly covered, in fridge.
2 eggs - beaten
Soy sauce
Groundnut oil
1 cup frozen peas
Heat the oil in a large wok or frying pan to a high heat.
Add the rice and stir thoroughly through the oil.
Slowly pour the beaten eggs through the rice mixture so that it scrambles in small pieces.
Season with a couple of tbsp of soy sauce - to taste.
Throw in frozen peas and stir for a minute.
Rice - cooked the day before, cooled and stored, tightly covered, in fridge.
2 eggs - beaten
Soy sauce
Groundnut oil
1 cup frozen peas
Heat the oil in a large wok or frying pan to a high heat.
Add the rice and stir thoroughly through the oil.
Slowly pour the beaten eggs through the rice mixture so that it scrambles in small pieces.
Season with a couple of tbsp of soy sauce - to taste.
Throw in frozen peas and stir for a minute.
Sweet And Sour Quorn - adapted from Jamie's Ministry of Food
Ingredients
groundnut oil
1 bag of Quorn pieces
1 red onion
1 red pepper
1 thumb sized piece of ginger (peeled and diced)
2 cloves of garlic - crushed
1 small bunch of coriander (pick off leaves and chop stalks)
1 heaped tsp five-spice
1 tsp cornflour
2-3 tbsp soy sauce
1 small tin of pineapple chunks
2 tbsp balsamic vinegar
1/2 - 1 red chilli - diced (optional)
Method
Heat the oil in a large saucepan. Add the quorn and five-spice and stir thoroughly. Cook until lightly browned then remove to a bowl. Add a little more oil to the pan if necessary and reheat. Add onion, garlic, ginger, coriander stalks, pepper (and chilli if using). Cook for a few minutes then stir in the cornflour and 2 tbsp of soy sauce. Cook for 30 to 40 seconds, then add the pineapple chunks, with their juice, the quorn and the balsamic vinegar. Season with black pepper and add more soy sauce if necessary. Reduce to a gravy like consistency then serve.
Garnish with coriander leaves.
groundnut oil
1 bag of Quorn pieces
1 red onion
1 red pepper
1 thumb sized piece of ginger (peeled and diced)
2 cloves of garlic - crushed
1 small bunch of coriander (pick off leaves and chop stalks)
1 heaped tsp five-spice
1 tsp cornflour
2-3 tbsp soy sauce
1 small tin of pineapple chunks
2 tbsp balsamic vinegar
1/2 - 1 red chilli - diced (optional)
Method
Heat the oil in a large saucepan. Add the quorn and five-spice and stir thoroughly. Cook until lightly browned then remove to a bowl. Add a little more oil to the pan if necessary and reheat. Add onion, garlic, ginger, coriander stalks, pepper (and chilli if using). Cook for a few minutes then stir in the cornflour and 2 tbsp of soy sauce. Cook for 30 to 40 seconds, then add the pineapple chunks, with their juice, the quorn and the balsamic vinegar. Season with black pepper and add more soy sauce if necessary. Reduce to a gravy like consistency then serve.
Garnish with coriander leaves.
Monday 7 March 2011
Ricotta & Spinach Cannelloni
Ingredients
1 tbsp sunflower oil
1 onion - finely chopped
250g frozen spinach - defrosted and well drained
250g ricotta cheese
8 cannelloni tubes
1 pinch of grated nutmeg
50g low fat margarine
50g plain flour
1 pint milk
50g low fat cheddar cheese - grated
25g veggie parmesan - grated
Method
Heat the oil in a saucepan and soften the onion slowly and gently. Meanwhile in a large bowl mix spinach, nutmeg, ricotta and seasoning. Using a teaspoon fill each tube and place in an ovenproof dish.
Place all the sauce ingredients except the cheeses in a saucepan. Heat, stirring constantly, until the sauce thickens. Stir in the cheddar and once it has melted pour over the cannelloni tubes. Sprinkle with the parmesan. Cook in the centre of the oven at 190C for 30 to 35 minutes.
1 tbsp sunflower oil
1 onion - finely chopped
250g frozen spinach - defrosted and well drained
250g ricotta cheese
8 cannelloni tubes
1 pinch of grated nutmeg
50g low fat margarine
50g plain flour
1 pint milk
50g low fat cheddar cheese - grated
25g veggie parmesan - grated
Method
Heat the oil in a saucepan and soften the onion slowly and gently. Meanwhile in a large bowl mix spinach, nutmeg, ricotta and seasoning. Using a teaspoon fill each tube and place in an ovenproof dish.
Place all the sauce ingredients except the cheeses in a saucepan. Heat, stirring constantly, until the sauce thickens. Stir in the cheddar and once it has melted pour over the cannelloni tubes. Sprinkle with the parmesan. Cook in the centre of the oven at 190C for 30 to 35 minutes.
Vegetarian Paella - Version 2
Ingredients
1 tbsp olive oil
1 clove garlic - crushed
1 medium onion - sliced
1 cup of long grain rice
1 handful of baby carrots - scrubbed or peeled
1 handful of baby sweetcorn (on the cob) - washed
1 handful of mangetout - washed and topped and tailed
1 handful of green beans - washed and topped and tailed
1 large handful of unsalted cashew nuts
5 or so chestnut mushrooms - chopped (can be fairly large pieces if everyone in the family is happy with them)
1 carton of passatta
2 cups of water
1 red pepper - diced
1 green pepper - diced
1 handful of petit pois (frozen)
1 handful of sweetcorn (frozen)
1 tsp paprika
2 tsp fresh oregano - chopped
Method
Heat the oil in a large saucepan. Add the onion and garlic and soften gently. Add the rice and stir over a medium heat for 3 minutes. Stir in baby carrots, green beans, baby sweetcorn, cashew nuts, passatta and the water. Bring to the boil. Boil uncovered for about 10 minutes, until the rice is tender and most of the liquid is absorbed. Add the remaining ingredients (except peas and sweetcorn) and mix well. Reduce the heat and cover. Simmer for about 5 minutes or until the peppers are soft. Add the peas and sweetcorn and cook until heated through and no more.
1 tbsp olive oil
1 clove garlic - crushed
1 medium onion - sliced
1 cup of long grain rice
1 handful of baby carrots - scrubbed or peeled
1 handful of baby sweetcorn (on the cob) - washed
1 handful of mangetout - washed and topped and tailed
1 handful of green beans - washed and topped and tailed
1 large handful of unsalted cashew nuts
5 or so chestnut mushrooms - chopped (can be fairly large pieces if everyone in the family is happy with them)
1 carton of passatta
2 cups of water
1 red pepper - diced
1 green pepper - diced
1 handful of petit pois (frozen)
1 handful of sweetcorn (frozen)
1 tsp paprika
2 tsp fresh oregano - chopped
Method
Heat the oil in a large saucepan. Add the onion and garlic and soften gently. Add the rice and stir over a medium heat for 3 minutes. Stir in baby carrots, green beans, baby sweetcorn, cashew nuts, passatta and the water. Bring to the boil. Boil uncovered for about 10 minutes, until the rice is tender and most of the liquid is absorbed. Add the remaining ingredients (except peas and sweetcorn) and mix well. Reduce the heat and cover. Simmer for about 5 minutes or until the peppers are soft. Add the peas and sweetcorn and cook until heated through and no more.
Sunday 6 March 2011
Vegetarian Paella
Ingredients
1 tbsp olive oil
1 clove garlic - crushed
1 medium onion - sliced
1 cup of long grain rice
1 head of brocolli - chopped
1/4 medium cauliflower - chopped
1 tin of chopped tomatoes
2 cups of water
1 large carrot - finely chopped
1 red pepper - diced
1 green pepper - diced
1 tsp paprika
2 tsp fresh oregano - chopped
Method
Heat the oil in a large saucepan. Add the onion and garlic and soften gently. Add the rice and stir over a medium heat for 3 minutes. Stir in brocolli, cauliflower, the can of tomatoes and the water. Bring to the boil. Boil uncovered for about 10 minutes, until the rice is tender and most of the liquid is absorbed. Add the remaining ingredients and mix well. Reduce the heat and cover. Simmer for about 5 minutes or until the peppers are soft.
Experiment with the vegetables in this. I prefer it with mangetout, peas, sweetcorn/babycorn on the cob, mushrooms and mini carrots in it. I usually use dried oregano not fresh and it works fine.
1 tbsp olive oil
1 clove garlic - crushed
1 medium onion - sliced
1 cup of long grain rice
1 head of brocolli - chopped
1/4 medium cauliflower - chopped
1 tin of chopped tomatoes
2 cups of water
1 large carrot - finely chopped
1 red pepper - diced
1 green pepper - diced
1 tsp paprika
2 tsp fresh oregano - chopped
Method
Heat the oil in a large saucepan. Add the onion and garlic and soften gently. Add the rice and stir over a medium heat for 3 minutes. Stir in brocolli, cauliflower, the can of tomatoes and the water. Bring to the boil. Boil uncovered for about 10 minutes, until the rice is tender and most of the liquid is absorbed. Add the remaining ingredients and mix well. Reduce the heat and cover. Simmer for about 5 minutes or until the peppers are soft.
Experiment with the vegetables in this. I prefer it with mangetout, peas, sweetcorn/babycorn on the cob, mushrooms and mini carrots in it. I usually use dried oregano not fresh and it works fine.
Leek Roulade with Ricotta Corn Filling
Ingredients
90g butter
1 medium leek - diced
1 clove of garlic - crushed
1/3 cup plain flour
1 cup milk
4 eggs - separated
2 tbsp grated veggie parmesan
100g ricotta cheese
2x130g sweetcorn
1/3 cup chopped fresh chives
Method
Mix the ricotta, sweetcorn and chives in a small bowl and leave to infuse.
Grease and line a 25cm by 30 cm swiss roll tin. Melt 30g butter in a small saucepan, add leek and garlic and soften slowly for at least 5 mins until the leek is soft. Remove it from the pan and put it in a small bowl for later. Melt the other 60g butter in the same pan, stir in flour and cook for about a minute, then gradually add the milk, stirring in thoroughly. Bring to the boil and simmer until it thickens. Stir in the egg yolks and leek mixture and stir thoroughly. Transfer the mixture to a large bowl.
Beat the egg whites in a large bowl until they peak, then fold into the rest of the mixture. Spread it into the swiss roll tin evenly. Put it in a hot oven (at least 200C) and cook for at least 12 minutes, until golden brown.
Meanwhile sprinkle a clean tea towel with the grated parmesan.
When the mixture is cooked, turn it out onto the tea towel. Carefully peel off the lining paper. Spread with the ricotta filling and roll on the long side.
90g butter
1 medium leek - diced
1 clove of garlic - crushed
1/3 cup plain flour
1 cup milk
4 eggs - separated
2 tbsp grated veggie parmesan
100g ricotta cheese
2x130g sweetcorn
1/3 cup chopped fresh chives
Method
Mix the ricotta, sweetcorn and chives in a small bowl and leave to infuse.
Grease and line a 25cm by 30 cm swiss roll tin. Melt 30g butter in a small saucepan, add leek and garlic and soften slowly for at least 5 mins until the leek is soft. Remove it from the pan and put it in a small bowl for later. Melt the other 60g butter in the same pan, stir in flour and cook for about a minute, then gradually add the milk, stirring in thoroughly. Bring to the boil and simmer until it thickens. Stir in the egg yolks and leek mixture and stir thoroughly. Transfer the mixture to a large bowl.
Beat the egg whites in a large bowl until they peak, then fold into the rest of the mixture. Spread it into the swiss roll tin evenly. Put it in a hot oven (at least 200C) and cook for at least 12 minutes, until golden brown.
Meanwhile sprinkle a clean tea towel with the grated parmesan.
When the mixture is cooked, turn it out onto the tea towel. Carefully peel off the lining paper. Spread with the ricotta filling and roll on the long side.
Saturday 5 March 2011
Vegetable Korma (adapted from Jamie Oliver's Ministry Of Food)
Ingredients
2 medium onions - diced
1 bag of quorn pieces (optional)
1/2 a cauliflower - broken into medium florets
a handful of frozen peas
5 or more mushrooms cut into quarters
4 medium potatoes - peeled and cut into large cubes
1 thumb sized piece of ginger - peeled and finely diced
a small bunch of fresh coriander - save some for garnish and chop the rest up
1 can of chickpeas
ground nut oil
1/2 jar of Patak's korma curry paste
1 can of light coconut milk
a small handful of flaked almonds or cashew nuts
1 tbsp ground almonds
2 heaped tbsp desicated coconut
250 - 500ml natural yogurt
1 fresh green chilli (optional)
1 lemon (optional)
Method
Heat the oil in a large saucepan. (If using quorn brown it slightly in the oil and then set it aside) Add the onion, chilli (if using), ginger, and coriander. Stir until softened and gently browning. Add the korma paste, coconut milk, flaked almonds or cashews, chickpeas, dessicated coconut, potatoes and cauliflower. Add half a tin of water and stir thoroughly. (If using quorn return it to the saucepan at this point.) Bring to the boil and then turn down and simmer for about 30 mins. Check on it regularly to check it hasn't dried out. Add water if it does look dry. Season if needed. Once the potato is tender add the mushrooms and peas. Cook for another minute and then serve.
Serve with a good spoonful of natural yogurt over it, flaked almonds and leaves from the coriander. If using lemon place a wedge of lemon on the side of the plate to be squeezed over the korma.
2 medium onions - diced
1 bag of quorn pieces (optional)
1/2 a cauliflower - broken into medium florets
a handful of frozen peas
5 or more mushrooms cut into quarters
4 medium potatoes - peeled and cut into large cubes
1 thumb sized piece of ginger - peeled and finely diced
a small bunch of fresh coriander - save some for garnish and chop the rest up
1 can of chickpeas
ground nut oil
1/2 jar of Patak's korma curry paste
1 can of light coconut milk
a small handful of flaked almonds or cashew nuts
1 tbsp ground almonds
2 heaped tbsp desicated coconut
250 - 500ml natural yogurt
1 fresh green chilli (optional)
1 lemon (optional)
Method
Heat the oil in a large saucepan. (If using quorn brown it slightly in the oil and then set it aside) Add the onion, chilli (if using), ginger, and coriander. Stir until softened and gently browning. Add the korma paste, coconut milk, flaked almonds or cashews, chickpeas, dessicated coconut, potatoes and cauliflower. Add half a tin of water and stir thoroughly. (If using quorn return it to the saucepan at this point.) Bring to the boil and then turn down and simmer for about 30 mins. Check on it regularly to check it hasn't dried out. Add water if it does look dry. Season if needed. Once the potato is tender add the mushrooms and peas. Cook for another minute and then serve.
Serve with a good spoonful of natural yogurt over it, flaked almonds and leaves from the coriander. If using lemon place a wedge of lemon on the side of the plate to be squeezed over the korma.
Thursday 3 March 2011
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