Jul 04

Spaghetti with courgettes

This Spaghetti with Courgettes dish is easy to put together in minutes.  If you wish your pasta to have a slight kick just add chilli.

This entire recipe can be made using organic ingredients.

200g Spaghetti (cooked according to packet instructions)

1 large or 2 medium sized courgettes – grated

20g butter

4-5 Garlic cloves, crushed

½ Red chilli – chopped (Optional)

Salt / pepper to taste

Grated cheddar cheese – to serve

Extra virgin olive oil – to serve

Cook the pasta in a large pot of boiling salted water according to the timing instructions on the packet, or until al dente.

Meanwhile, using a cheese grater, grate the courgette(s).  Heat the butter in a pan over a medium heat. Add the crushed garlic, sauté for a few minutes and then add the courgettes and chilli (optional). Stir over the heat for about 3 minutes or until soft. Season with salt and black pepper.

When the pasta is cooked, mix it with the courgettes in the pan. Taste and adjust seasoning.

Serve with a drizzle of extra virgin olive oil and grated cheddar cheese.

Enjoy your spaghetti with courgettes.

 

Yum!

 

Can Use Organic Ingredients

 

 

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Jun 08

Sweet potato and pea falafel

Here’s another alternative snack idea to try out – sweet potato and pea falafel. If you wish you can make this sweet potato and pea falafel spicy as per your taste just add green chillies to the recipes. A great snack food which can be made in advance and enjoyed by all during the world cup games!


4 Sweet potatoes cut into cubes

3 Tbsp Olive oil

200g Frozen peas, defrosted

½ Red onion – sliced

2tsp Ground cumin

1tsp Ground coriander

1-2 Chopped green chillies (optional)

Bunch of fresh coriander / parsley – roughly chopped

 

Cooking time: 1 hr                                           Serves: 4

Oven temp: 180oc (350of/ Gas Mark 4)    

 

Coat the sweet potatoes with the oil and spread out on a large baking tray.  Place the sweet potatoes in the preheated oven for 25 mins or until they are soft.  Remove the oven and set aside.

Using a food processor, blend the peas, ground spices with the fresh coriander/parsley leaves.  Add the potatoes and blend. Finally, add the sliced red onions to the mixture.

Shape the mixture either into ball shapes (golf ball size) or roughly place on a baking tray.  Bake for 15-20 mins or until golden.

Remove from oven and leave to cool for 5 mins before lifting with a spatula.  Serve your sweet potato and pea falafel with guacamole and salsa sauce.  Yum Smiley

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Nov 12

Carrot and coriander soup

Here is a perfect soothing carrot and coriander soup ideal for those cold winter days ahead.

500g Carrots

20g fresh Coriander leaves

1 small Red Onion (chopped)

2-3 Garlic cloves (grilled)

1 small green chilli (optional)

1 tbsp Avocado oil

800ml boiling water

1 tsp Salt & Pepper (or adjusted to taste)

Garnish

Sprig of coriander leaves

Mascarpone cheese / cream (optional)

Cooking time: 50 minutes             Serves: 4

Steam the carrots until tender. Grill the garlic cloves until slightly brown.

In a pan, heat oil and sauté the chopped red onions and stir.  Add the grilled garlic and cook for a few minutes.  Chop the steamed carrots to medium sized pieces and add to the pan, add the chopped coriander, chilli (optional), salt and pepper.  Cook for 10-15 minutes stirring occasionally.

Add the boiling water and cook for another 15 minutes.  Using a hand blender roughly blend the carrot and coriander soup (allow some carrot pieces to remain in the soup).  Bring soup to boil.

If you prefer your carrot and coriander soup to be thin in consistency then sieve the soup into another pan.  If you like your soup to be a bit thick leave it as it is and serve hot.

Garnish the soup with coriander leaves and a dollop of mascarpone cheese or cream (to defuse the chilli flavour).  Serve with croutons or warm bread.  Yum! Smiley

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Aug 29

Summer salad

Here is a nice summer salad recipe to enjoy in the sun. Feel free to omit or add additional ingredients to this summer salad.

Ingredients

20g Bulgur wheat (cooked)

½ Organic Cucumber

4-5 Organic Cherry tomatoes (halved)

½ Organic Red (chopped)

½ yellow pepper (chopped)

½ Organic Red onion (chopped)

1 ripe Organic Avocado (chopped)

1 -2 Organic Beetroot (cooked)

Few lettuce leaves (roughly chopped)

1 Organic Carrot

½ tsp Organic Pine nuts

1tsp Organic Roasted almonds

 

Summer Salad Dressing

½ Organic Lemon juice

1 tsp Organic Hemp oil

1tsp Organic Pumpkin oil

½ tsp Mustard sauce (optional)

Black pepper & salt to taste

Serves:  Approx 4            Cooking time: Approx. 35mins

Cook the bulgur wheat as per packet instructions and roast the almonds, keep aside.  Thoroughly wash all the salad ingredients.  Cut the cucumber into cubes and place it in a large salad bowl.  Add the halved cherry tomatoes, peppers, onions, avocado and the lettuce to the bowl.

Grate the carrot and beetroot, then add these to the salad bowl, mix.  Add the bulgur wheat, pine nuts and roasted almonds to the salad.

In a bowl, mix together the summer salad dressing and pour over the salad. Gently mix the salad so that the dressing has blended well.

Serve with quiche; fritters, lasagne or a dish of your choice.

 

Enjoy Smiley

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Aug 15

Homemade lemonade

Here is an easy homemade lemonade recipe to enjoy in the sun.  You can add still water or fizzy water to your homemade lemonade, the choice is yours.

Ingredients:

For the syrup
400 ml water

3tbsp Organic sugar

To make homemade lemonade

5 tbsp Organic lemon juice

½ tsp Lemon rind (optional)

1.1 litre water (still or fizzy)

2 – 3 Lemon slices

Garnish

Few mint sprigs

Method

In a pan mix the sugar with water and bring it to boil.  Cool to room temperature.   Once cooled, add the lemon juice, lemon rind and lemon slices to the homemade lemonade.  Put in fridge. 

Before serving pour in the water to the homemade lemonade mixture.  Serve with ice cubes and sprig of mint. 

Enjoy Smiley

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Jun 10

How to make paneer

 

Paneer is an Indian homemade cheese made by curdling boiling milk with food acids.  Paneer for lacto-vegetarians is also a great source of protein, however for those of us who are calorie conscious it is difficult to find low fat paneer, that’s why making your own paneer at home can be beneficial.  Here’s a step by step guide on how to make paneer and a rough indication on how much paneer you can make using whole, semi and skimmed milk.

 

 

Quantity of paneer made by various types of milks

Type of milk

Food Acid

Est. amount of paneer made

 

Full fat whole milk (2.27L)

Lemon juice (4-6 tbsp)

Vinegar (2-3 tbsp)

Citric acid (1-3 tbsp)

300g

Semi-Skimmed milk (2.27L)

272g

Skimmed milk (2.27L)

190g

NB: If you’re interested in making organic paneer then simply use organic milk and organic lemons.  Here’s a guide on how to make paneer.

How to make paneer – a step by step guide

You’ll need:
1 Muslin cloth

1 Tofu press (optional)

Ingredients:
4 pints organic milk (any type)

4-6 tbsp organic lemon juice

In a deep based pan bring the milk to boiling point (making sure not to burn the milk).

Once boiled pour the lemon juice into the pan the milk will start curdling and lumps of ‘paneer’ will surface to the top.

Damp the muslin cloth and place it over a colander, place the colander over a large bowl.  Pour the paneer over the colander so that the paneer pieces fall into the muslin cloth. 

At this point you can use the crumbled paneer pieces to make various dishes.

 

If you prefer to have the paneer in rectangular block (as they appear in the supermarket), then wrap the muslin cloth and run under cold water.

 

 

 

 


Place the paneer into a tofu press and place in fridge. Allow at least 2-3 hours for the excess water to be removed before using the paneer to make various dishes.  

You can cut the paneer in small cubes use as per your recipe.

 

 

 

 

 

 

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May 23

Eggless vegetable quiche

It’s almost impossible to find an eggless vegetable quiche from supermarkets.  This version of eggless vegetable quiche recipe tastes just as good as the traditional version without using any egg or tofu.

Ingredients:

For the pastry

200g Organic plain flour

½ tsp Salt

100g Organic unsalted butter (cut into small cubes)

1 tsp Cumin powder

For the filling

1 Courgette (cut in round slices)

½ Red onion (long slices)

50g Organic Cheddar cheese (grated)

200g Crème fraîche

4 Cherry tomatoes (cut in round slices)

2-3 Garlic cloves (roughly chopped)

1 tbsp Avocado oil

Few strands of fresh chives (roughly chopped)

Salt and pepper to taste

 

Makes:  8 mini eggless vegetable quiches             Cooking time: Approx. 1hr 30mins

Oven temp: 180oc (350of/ Gas Mark 4)    

For the pastry

In a bowl mix the flour, cumin powder, salt and then add the butter.  With your fingers rub the butter and flour mixture until the contents becomes a crumble consistency. Add a little water and blend together to form dough. Keep aside for few minutes.

Roll out the pastry and cut to fit into the pastry tin, using a fork prick the pastry. Put the baking beans or uncooked rice (wrapped in foil) in the centre of the tarts.  Place the tarts in a pre-heated oven and cook blind for 10 – 15 minutes.

Remove the baking beans / rice and cook for another 15 – 20 minutes until the pastry cases are golden brown.

For the Filling

Heat the avocado oil in a deep based pan, add the chopped garlic and sauté until they change colour.  Add the courgettes and onion and cook for few minutes.  Add the chives, salt and pepper, cook until the courgettes are slightly brown.

To make eggless vegetable quiche

In a bowl blend the cheddar cheese and Crème fraîche until a smooth paste like consistency is formed.  Add the cooked vegetables (leave some courgettes for the topping).  Mix well.

Pour the mixture over the pastry cases.  Add pieces of courgettes and cherry tomatoes on top and sprinkle with grated cheddar cheese.

Place in oven and bake for 30 minutes or until the topping turns golden brown.

Serve with salad and / or spicy potato wedges. Enjoy Smiley

 

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May 14

Eggless cupcakes

Here’s simple and easy eggless cupcake recipe that you can make within half an hour.

Ingredients:

200g Organic plain flour

1 tsp Baking powder

1 tsp Bicarbonate of soda

100g Caster sugar or Organic Sugar (e.g. Rapadura whole cane sugar)

80g Organic unsalted butter

½ inch Vanilla pod (seeds scraped out)

200ml Organic yoghurt

Lemon icing

2 tsp Icing sugar

2 tbsp Organic lemon juice

Cooking time: Approx. 30mins           Oven temp: 180oc (350of/ Gas Mark 4)            

In a bowl place the butter and vanilla seeds together.  Melt the butter (either over the stove or placed on top of boiling water).  In a large bowl, mix all the dry ingredients.  Add the melted butter and mix well.  Pour the yoghurt and mix for 2 minutes.

Put the eggless cupcake mixture in cupcake cases, half fill the cases as the cakes will rise while baking. Place in the oven and bake for 15 minutes or until golden brown.

Place the eggless cupcakes on cooling tray. Once cooled mix the lemon icing together and brush over the eggless cupcakes.

Serve warm with custard or fruit sauce (e.g. strawberry sauce).

 

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Apr 27

Avocado sandwich

Often we stick to what we know best but when it comes to sandwiches it can be bit boring to have the same filling all the time, so now is time to try my avocado sandwich. 

Here’s a sandwich recipe worth making, even your non-veg friends will enjoy this filling of 3 layer toasted avocado sandwich, and it’s worth all the effort!

Ingredients:
2/3 ripe Avocados (scooped out and cut into long slices)
1 loaf of
Bread (3 slices per sandwich)
1 Green pepper sliced length wise
1 Red pepper sliced lengt
h wise
Lettuce leaves
1 Cucumber cut into round slices

½ Red onion (sliced)

Few strands of dill – finely chopped
Butter or margarine (for spreading)
Cheddar chee
se (grated)
Mild musta
rd sauce

Salt & pepper to taste

Time: 30 minutes             Makes: 8 mini sandwiches (cut into quarters)

Method:

Wash and cut the vegetables and grate the cheese, keep aside.

To make 1 avocado sandwich – Get two slices of bread and grill one side till slightly toasted, toast the third bread slice on both sides.

Butter the half grilled toast slices (un-grilled side).  Place one half grilled toast on chopping board, buttered side up. Fill it with lettuce; cucumber slices; some pepper slices; onion slices; some avocado slices. Spread a little mild mustard sauce over the avocados. Season with salt & pepper, garnish with dill; sprinkle grated cheese on top.

Butter the third toast (both sides), place it on top of the filled sandwich toast, and fill the top as above. Place the remaining half grilled toast on top (buttered side facing the vegetables).

Carefully cut the avocado sandwich in triangle quarters and place either on a baking tray or plate. Put the plate/tray in a hot grill / oven for about 5 minutes. Serve warm with your favourite crisps or nachos.

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Apr 08

Lemon quinoa

Here’s an adapted rice recipe using quinoa.  I found that the flavours really blend well and adds another dimension to quinoa.  So try this lemon quinoa recipe and see for yourself.

1 cup Quinoa – (cooked in 2 cups of water and leave to cool)

1 lemon – squeeze the juice and keep it aside.

For the tempering

2 tsp Sunflower oil

½ tsp Asafoetida (hing)

1 tsp Mustard seeds

1 tsp Gram lentils

1 Green chilli – chopped [optional]

8-10 fresh curry leaves

1 tsp turmeric powder (haldi)

½ tsp Salt

A small bunch of fresh coriander leaves chopped – for garnishing

Cook the quinoa and keep aside to cool.

Heat the oil in a pan; add the asafoetida followed by mustard seeds.  Once the mustard seeds start spluttering, add the gram lentils, green chilli and the curry leaves. Stir continuously and cook until the gram lentils change in colour.

Add the lemon juice, salt and turmeric powder mix well. Remove from heat.

Mix the above with the quinoa.  Taste and adjust the salt and lemon juice to your taste.   Garnish the lemon quinoa with fresh coriander and serve hot.

 

 

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