Lentil Dhal Recipe

Ingredients (serves 2):

200g Red Lentils
1 Large Onion, finely diced.
Half inch of fresh root Ginger, grated.
2 Cloves of Garlic, crushed.
2 Tomatoes, chopped into eighths.

1/2 Teaspoon of Tumeric
1 Teaspoon of Cumin Seeds
1 Teaspoon of Mustard Seeds
1 Teaspoon of Coriander Seeds
1 Teaspoon of Mild Chili Powder
1 Teaspoon of Garam Masala

Lentil Dhal

Method:

Bring a pan of water to the boil and pour in the lentils, cook for 8-10 minutes until softened or almost cooked through. Drain excess water and set aside, leaving one ladle of drained water to remain.

Toast the mustard, coriander and Cumin Seeds in a frying pan for 3-5 minutes. Once toasted, partially crush the seeds with a pestle and mortar and then add the other spices and mix well.

Place a frying pan on a low heat, pour a small amount of oil in and once warm, fry the onion, ginger and garlic in the pan until the onion turns translucent, then add the tomatoes. Add the spices to the pan and mix well.

Add a ladle full of water from the lentil to the pan, then gradually mix in the lentils until well combined. Cook for a further 3 minutes or until the water has been absorbed or lentils have become thick.

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Sweet Potato and Chickpea Curry

Sweet Potato and Chickpea Curry

Torrential rain and howling winds prevented us from getting out into the garden or further afield this weekend, and I decided to share one of our favourite recipes as it’s been a long time since I shared the last one.

This is a lightly spiced, creamy curry, which is both vegan and gluten-free. We tend to cook this in bulk and freeze the extra portions for quick midweek meals, so you may need to reduce the suggested quantities.

Ingredients (Serves 8):

1 Red Chili Pepper finely diced
3 Garlic Cloves minced
Large nub of Ginger minced
100g of Fresh Coriander (Cilantro)
2 Large onions diced
3 Large Sweet Potatoes peeled and chopped into small cubes
2 400g tins of Chickpeas (drained)
2 400g tins of Chopped Tomatoes
2 400g tins of Coconut Milk
2 cups of frozen peas
200g of frozen spinach
3 tsp of Paprika
3 tsp of Cumin
3 tsp of Tumeric
3 tsp of Cinnamon
3 tsp of Dried Rosemary
3 tsp of Garam Masala

Method:

Heat a large casserole dish or pan on a medium heat, add two tablespoons of olive oil. When the oil is warm, add the onions, garlic and ginger and lightly cook for a few minutes or until the onions begin to turn translucent.

Add all the spices and rosemary, mix well and add a splash of water. Cover, stir occasionally to prevent from sticking and add more water if required until it resembles a thick paste.

After a few minutes, mix in sweet potato, cook and cover for three to five minutes.

Add the tomatoes and coconut milk, stir thoroughly until both have combined. Cover and allow to simmer for 20 minutes, stirring occasionally.

Add the chickpeas, peas, spinach and coriander. Stir well.

Cook uncovered for another 10 to 20 minutes until thickened.

Serve with boiled rice and papadums.

 

Tofu Quesadilla

A quick and tasty Mexican-inspired recipe, ideal for lunch or a light supper.

Quesadilla1

Ingredients:

1 Onion, finely diced

1 Garlic clove, crushed or finely diced

140g of firm Tofu, drained and chopped into small cubes

120g of Cheese, grated

Handful of Cherry or Baby Plum Tomatoes, finely sliced

1 tsp of Chipotle Chili Powder

1tsp of Ancho or Guajillo Chili Powder

4 small Tortillas

Quesadilla2

Method:

In a bowl, mix the cubed tofu with the chili powder.

Pour a dash of oil in a small pan on a medium heat. Add the onions and garlic, fry gently for around 5 minutes or until onions turn translucent.

Add the tofu to the pan and mix thoroughly. Heat for 3-5 minutes until warm through. Remove the pan from the heat and add the tomatoes, mix well.

Heat a large frying pan on a low heat. Fold the tortillas in half or using the back of a knife press a line along the middle. When pan is warm, place one tortilla flat on the pan.

Sprinkle a layer of cheese over half the tortilla, when the cheese starts to melt, spread a layer of the spiced tofu, tomatoes and onion over the cheese.

Once the underside of the tortilla starts to crisp, fold in half and press down to seal, then remove from the pan. Repeat the process with the remaining tortillas and tofu.

Serve whole or cut in half.

Broad Bean and Pea Risotto

Risotto1

Ingredients:

1 Cup of risotto rice

1/2 cup of frozen peas

1/2 cup of broad/fava beans (if using fresh 500g in pods: remove from pod, blanch for 2 mins in boiling water, drain then submerge the beans in cold water and remove the outer skin)

1 medium onion finely diced

500ml of vegetable stock water

1 lemon

1 tsp of fresh thyme

1 clove of garlic, crushed or finely diced

Risotto2

Method:

Pour about a tablespoon of olive oil into a medium sized pan on a medium heat. Once the oil is warm, add the onion and garlic. Cook for five minutes or until the onion starts to turn translucent.

Stir in the rice, add two tablespoons of stock water and mix well. Cover the pan and bring to a simmer, stirring frequently to prevent the rice from sticking.

Once the liquid reduces, add another tablespoon of stock and add the thyme, stir well to mix through. Continue adding a tablespoon of water at a time until the rice is cooked.

Add the broad beans and frozen peas, cook for another five minutes, stirring frequently, or until the liquid has reduced.

Remove from the heat, squeeze lemon juice into the risotto and stir through. Allow to stand for a couple of minutes, stirring frequently to allow the risotto to thicken before serving.

 

Very Berry French Toast

very berry french toast
A light and fruity breakfast for summer mornings.

Ingredients: (serves 2)

500g of soft fruit (strawberries, raspberries and blueberries)

3 medium sized eggs

1 tablespoon of milk

1 tablespoon of sugar

4 slices of white bread

Method:

Remove the stem from the strawberries and cut into quarters, cut the blueberries in half, leave the raspberries whole.

Mix strawberries, blueberries and raspberries in a bowl, add 1 tablespoon of sugar and stir until the sugar starts to dissolve in the fruit juices.

Crack the eggs into another bowl, add 1 tablespoon of milk to the eggs and a pinch of salt. Whisk the eggs and milk with a fork.

Pour a splash of oil into a frying pan on a medium heat.

Coat slices of bread in the egg and milk mixture, draining the excess before putting into the frying pan. Cook each side of bread for about 2 minutes, then once lightly browned, turn over.

Spoon the fruit over the bread and enjoy.

Sweet Potato and Black-Eye Bean Tacos with Simple Salsa

Tacos1

Ingredients (serves 2)

2 medium sweet potatoes, peeled and chopped into cm cubes

1 medium onion, peeled and diced

1 clove of garlic, peeled and crushed

4 tsp of ancho chilli powder

1 400g tin of black eye beans (drained)

Method:

Pour about a tablespoon of olive oil into a medium sized pan and heat. Once the oil is warm, add the sweet potato to the pan and shallow fry for 15 to 20 minutes or until it starts to soften, stirring occasionally.

Add onions and garlic to the pan, mix well and cook for 3-5 minutes, until the onions start to turn translucent.

Add ancho chilli powder, stirring to ensure vegetables are evenly covered. Add more oil if necessary to prevent the powder from sticking to the pan.

After 1-2 minutes, add the black eye beans to the pan and stir thoroughly. Cook for a further 5-10 minutes until beans are mixed in and warm through.

Serve with warm corn tortillas and sprinkle with grated, mild cheese (optional).

Tacos2

Simple Salsa Ingredients:

100g of baby plum or cherry tomatoes

1 onion, peeled and diced

1 clove of garlic, peeled and crushed

1 red chilli, de-seeded and finely diced.

Handful of coriander, cilantro leaves

Method:

Fry onion, garlic, chilli and half the tomatoes in a small frying pan with a splash of oil for 3-5 minutes. Once the onions start to turn translucent, transfer to a food processor along with the other half of the tomatoes and a handful of coriander or cilantro leaves and pulse until coarsely blended. Strain to remove the excess fluid.

Vegetarian Chickpea Paella

Ingredients (serves 4):

1 onion finely diced

1 courgette diced

1 red or orange pepper deseeded and diced

1 cup of frozen peas

400g tin of chickpeas

1 cup of long grain or basmati rice

1 clove of garlic crushed or finely diced

1 tsp of vegetable stock powder

2 tablespoons of smoked paprika

1 lemon

IMG_5431
A tasty, vegetarian alternative to the classic Spanish dish, inspired by a similar version I tried while visiting Barcelona a few years ago.

Method:

Pour about a tablespoon of olive oil into a large frying pan or shallow casserole dish and place on a medium heat. Once the oil is warm, add the garlic and onion.

Cook the onion until translucent, then add the peppers and courgette, cook for 3-5 minutes or until slightly softened.

Mix in the paprika and stock powder, stirring constantly until it becomes paste-like.

Add the juice of half a lemon and stir in. Cook for a further 2-3 minutes, mixing thoroughly to prevent it from sticking to the pan or burning.

Pour in the rice, stir thoroughly. Add three cups of boiling water. Bring to the boil, then reduce the heat and allow to simmer for 10-15 minutes until the rice is cooked, stirring occasionally.

When the rice is almost cooked and the liquid has reduced to a thick sauce-like consistency, add the peas and chickpeas, and cook for a further five minutes.

Serve with lemon quarters and add juice to taste.