Thai Green Curry Recipe

Ingredients:

200g Butternut Squash, peeled and chopped into 2cm cubes
1 Onion, peeled and diced
Handful of Mangetout
Four baby sweet corn, halved
200g tin of chickpeas, drained
400g tin of Coconut Milk

Curry Paste:

2 Stalks of Lemongrass, remove the outer skin
1 Green Chili, deseeded
2 Shallots, peeled
1 inch of Fresh Root Ginger
3 Cloves of Garlic
Juice of 1 Lime and Zest
Salt and pepper to season
Half a tablespoon of oil
2 Tablespoons of Water

Method:

Add all the curry paste ingredients and blend in a food processor until it becomes a smooth paste, then set aside.

Heat a dash of oil in large, shallow casserole dish, then add the onion and cook until it starts to caramelize. Add curry paste stir thoroughly, then bring to a simmer.

Add the butternut squash, mix through and then add the coconut milk, mix well and bring to a simmer. Cover the dish, stirring occasionally and cook for about 15 minutes or until the butternut squash is almost tender.

Add the mangetout and baby sweet corn, cook for a further five minutes.

Add the chickpeas and stir in thoroughly, cook for five minutes.

Serve with plain boiled rice, and enjoy. X

Gluten-Free Broccoli Quiche

Ingredients:

200g gluten-free plain flour
1 tsp of xantham gum
100g of butter
6 eggs
300ml of whole/full-fat milk
1 small broccoli (approx 100g) chopped into small florets
1 small leek, finely diced
1 medium onion, finely diced
150g of grated cheese (we use 75g of medium cheddar and 75g of hard goat’s cheese)

Method:

Add gluten-free flour and xantham gum to a bowl, then rub in the butter until it resembles the consistency of breadcrumbs.

Add up to 3 tablespoons of cold water and splash of olive oil to the pastry and combine until it starts to resemble a firm, moist dough, then set aside.

Heat a splash of oil in a medium sized frying pan, then add the onion and leek and cook for 3 minutes or until they start to turn translucent.

Mix in the broccoli florets to the frying pan and cook for a further 3-5 minutes or until it starts to soften. Remove from the heat and set aside.

In another bowl or jug combine the eggs and milk, season with salt and pepper and whisk until thoroughly combined.

Put the pastry between two sheets of grease-proof paper and roll out flat until it is the size of an oven-proof pie or quiche dish. It should be no more than 1/2 centimeter thick. For best results, transfer it to the pie dish and blind bake the pastry, then remove from the oven.

Add half the vegetables into the pastry, sprinkle with half the cheese, add the remaining vegetables and then pour in the mixed eggs and milk. Gently shake the pie dish to allow the liquid to cover all the other ingredients and seep between the gaps. Sprinkle the remaining cheese on the top.

Cook the quiche in the oven for 20-25 minutes at 200 degrees or until a skewer or knife can be inserted into the quiche and comes out clean. This will rise in the oven like a souffle but will sink down once it has been removed from the heat.

Allow the quiche to cool completely before cutting into it, but it can be eaten hot or cold.

Have a lovely week! X

Paneer Tikka Masala Recipe

A homemade, vegetarian version of a takeaway favourite, ideal comfort food for cold, winter evenings.

Ingredients (Serves 2):

Paneer Spices:

250g of Paneer, cut into cubes
2 tsp Garam Masala
1 tsp Curry Powder
1/2 tsp Paprika
1/2 tsp Cumin
1/2 tsp Tumeric

For Tikka Masala:

1tsp Cumin Seeds
1 tsp Paprika
1 tsp Curry Powder
2 tsp Garam Masala
1 Clove of Garlic, crushed
1 inch of Fresh Root Ginger, peeled and finely diced
1 Onion, diced
1 cup of frozen Peas
150g of Yoghurt
400g of Chopped Tomatoes

Method:

Mix spices for the paneer marinade together in a bowl, then put paneer in the marinade, stir or shake to ensure that it is evenly coated in spices.

Heat a splash of oil in a pan, add cumin seeds, when the seeds start to pop, pour in the marinaded paneer and cook on a medium heat for 5 to 10 minutes or until warm through and the spice marinade has stuck to the paneer, then set aside in a bowl.

Add a tablespoon of oil to a medium sized pan and heat. Add garlic and ginger and cook for one minute.

Add onion, the remaining spices and up to 2 tablespoons of water to make a thin paste. Simmer to reduce liquid.

Add chopped tomatoes and cook for 10 minutes, then add yoghurt and frozen peas, mixing well and then cook until liquid starts to reduce to until a thick sauce.

Add the paneer, stir in to mix and cook until warm through.

Serve with plain boiled rice and papadums.

Tofu Quesadilla

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

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

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

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

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

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.

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

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.

Lentil Bolognese Recipe

Ingredients (serves 4):

1 Onion finely diced

1 large Carrot grated

1 stalk of Celery grated

1 Clove of Garlic crushed

1 Courgette quartered lengthwise and finely chopped

1 Red or Orange pepper finely chopped

1/2 cup of Red Lentils

400g of Tomato Passata

1 tsp of vegetable stock powder

One of the first vegetarian meals I learned to cook, this is a nourishing and adaptable meal.

Method:

Pour a splash of olive oil in a medium sized pan, put on a medium heat. Once the oil is warm, add the onions and garlic. Cook for 3 to 5 minutes or until onions are translucent.

Add the grated carrot and celery, mix well and cook for 2-5 minutes or until softened.

Add the courgette and cook for 2 minutes, then add the pepper and cook for a further minute. Add 1 tsp of vegetable stock powder and mix well.

Pour in 1/2 cup of red lentils. Mix thoroughly to ensure the lentils are spread throughout and cook for one minute.

Add the tomato passata and up to 2 tablespoons of water. Simmer for 20 to 25 minutes or until sauce thickens and lentils start to break apart, stirring frequently.

Once cooked serve with pasta.

Spicy Carrot and Lentil Soup

Ingredients (serves 2-4):

1 medium Onion finely diced

1 medium sized Sweet Potato grated

2 medium Carrots grated

1 stalk of Celery grated or finely diced

1 clove of Garlic crushed

1cm cube of Fresh Root Ginger diced

2/3 cup of Red Lentils

2 tsp of Cumin

1 tsp of Turmeric

A simple to cook fresh and slightly spiced soup.

Method:

Heat oil in a medium sized pan on a medium heat. Once the oil is warm, add the onion, garlic and ginger to the pan. Cook for 3 t0 5 minutes or until the onions turn translucent.

Add a pinch of salt, cracked black pepper, turmeric and cumin, stirring well for 30 seconds.

Add the grated carrot, sweet potato and celery to the pan, mix well and cook for one or two minutes until the the carrot and sweet potato have slightly softened.

Add the red lentils and stir thoroughly.

Add about one and a half pints of boiling water to the pan, mix in. Bring to the boil and reduce to a simmer. Simmer for 25 to 35 minutes or until lentils have cooked. Add more water if it appears too thick.

Blend with a handheld blender or in a food processor for a smoother soup.

Smashed Avocado on Toast with Poached Egg, Tomato and Spinach

Ingredients (serves 2):

2 large avocados

1 tsp diced chilli

2 fresh eggs

12 cherry tomatoes

1 large handful of fresh spinach

Squeeze of lemon juice

This recipe was inspired by a brunch I ate in the West Village of NYC on holiday, it’s a simple and tasty alternative to a “fry-up” or cooked breakfast.

Method:

Put a small pan of water on to boil with a pinch of salt and a splash of vinegar.

Cut the cherry tomatoes in half and place in an grill proof dish. Season tomatoes with salt and pepper. Put cherry tomatoes under the grill on a medium high heat.

Scoop out the avocados, remove the stone and cut the avocados into cubes. Put into a bowl, season with salt, cracked black pepper, lemon juice and diced chilli. Mix with a fork until slightly mashed but still chunky.

Shred the spinach. 

Once the water in the pan begins to simmer, crack one egg into the water from a low height. Add the second around 30 seconds later.

Remove the tomatoes from the grill when they are softened but not charred and set aside.

Toast the bread until lightly browned.

After about 1 minute, remove the eggs from the simmering water. The egg should feel firm but with a slightly soft yolk.

To serve, spread the smashed avocado on toast and place one poached egg on top or to the side, then place the grilled tomatoes on a bed of fresh, shredded spinach to the side.