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Wednesday
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I hope you find a recipe here that you enjoy cooking and eating - see the links on the left if you want chicken, fish or meat recipes for a change.
If you would like to comment on any of the recipes featured on this blog, please do so here.
Thank you.
If you would like to comment on any of the recipes featured on this blog, please do so here.
Thank you.
Basil ratatouille with pasta
Serves 4 : Very easy : Very quick
Ingredients
240gm pasta shells
1 onion, thinly sliced
1 tsp crushed garlic (optional)
1 large aubergine, chopped
4 courgettes, sliced
1 green pepper, chopped
1 x 400gm can chopped tomatoes
½ cup water (or veg stock)
½ cup dry red wine
2 Tblsp tomato paste
3 Tblsp chopped fresh basil
4 basil sprigs
4 tsp grated parmesan
Method
Cook the pasta in plenty of lightly salted water until al dente.
Drain and keep warm.
Spray a large sauce pan with non-stick cooking spray.
Dry fry the onion and garlic until the onion is soft and is beginning to colour.
Tip in the aubergine, courgettes and pepper and stir fry for 5 minutes.
Now add the tomatoes, water, wine and tomato paste.
Stir well, cover and simmer for 15 minutes.
Stir through the chopped basil and the cooked pasta shells.
Serve garnished with fresh basil sprigs and parmesan.
240gm pasta shells
1 onion, thinly sliced
1 tsp crushed garlic (optional)
1 large aubergine, chopped
4 courgettes, sliced
1 green pepper, chopped
1 x 400gm can chopped tomatoes
½ cup water (or veg stock)
½ cup dry red wine
2 Tblsp tomato paste
3 Tblsp chopped fresh basil
4 basil sprigs
4 tsp grated parmesan
Method
Cook the pasta in plenty of lightly salted water until al dente.
Drain and keep warm.
Spray a large sauce pan with non-stick cooking spray.
Dry fry the onion and garlic until the onion is soft and is beginning to colour.
Tip in the aubergine, courgettes and pepper and stir fry for 5 minutes.
Now add the tomatoes, water, wine and tomato paste.
Stir well, cover and simmer for 15 minutes.
Stir through the chopped basil and the cooked pasta shells.
Serve garnished with fresh basil sprigs and parmesan.
Warm pasta salad
Serves 4 : Very easy : Quick
Ingredients
280gm penne pasta
½ cup Hellmann’s low fat mayo
2 Tblsp wholegrain mustard
1 Tblsp fat free natural yoghurt
1 Tblsp lemon juice
½ cup sundried raisin tomatoes in oil
½ red onion, finely chopped
1 tsp crushed garlic
12 black olives, chopped
200gm wild rocket, chiffonade
Method
Rinse the raisin tomatoes well and put to soak in hot water while you:
Prepare and combine all the other ingredients, except the pasta.
Drain the tomatoes and chop.
Add these to the sauce.
Cook the pasta in plenty of water until al dente.
Drain, reserving 2 Tblsp of the cooking water.
Keep warm.
Add the reserved cooking water to the sauce.
Stir the sauce through the pasta.
Serve with a green salad.
280gm penne pasta
½ cup Hellmann’s low fat mayo
2 Tblsp wholegrain mustard
1 Tblsp fat free natural yoghurt
1 Tblsp lemon juice
½ cup sundried raisin tomatoes in oil
½ red onion, finely chopped
1 tsp crushed garlic
12 black olives, chopped
200gm wild rocket, chiffonade
Method
Rinse the raisin tomatoes well and put to soak in hot water while you:
Prepare and combine all the other ingredients, except the pasta.
Drain the tomatoes and chop.
Add these to the sauce.
Cook the pasta in plenty of water until al dente.
Drain, reserving 2 Tblsp of the cooking water.
Keep warm.
Add the reserved cooking water to the sauce.
Stir the sauce through the pasta.
Serve with a green salad.
Bean chowder
Serves 4 : Very easy : Beans require soaking overnight
Ingredients
1 onion, chopped
1 tsp crushed garlic
1 tsp chilli flakes
2 tsp ground cumin
2 tsp ground coriander
1 red pepper, chopped
1 green pepper, chopped
1 x 800gm tin tomatoes
1 x 400gm tin creamed sweet corn
2 Tblsp tomato paste
800ml vegetable stock
½ cup dried red kidney beans
½ cup dried red speckled beans
(or use 1 x 400gm tin of each, rinsed and drained)
Method
Soak the dried beans in cold water for at least 8 hours.
Cook the beans in fresh water for about 40 minutes, or until they are tender.
Drain.
Spray a large pan with non-stick cooking spray.
Dry fry the onion, garlic and chilli flakes until the onion softens.
Add the cumin and coriander and stir fry for two minutes.
Now add the remaining ingredients (except the beans) and simmer for 20 minutes.
Add the beans and continue cooking for another 10 minutes.
Serve garnished with a spoon of fat free natural yoghurt and a sprinkle of grated cheese, if desired.
1 onion, chopped
1 tsp crushed garlic
1 tsp chilli flakes
2 tsp ground cumin
2 tsp ground coriander
1 red pepper, chopped
1 green pepper, chopped
1 x 800gm tin tomatoes
1 x 400gm tin creamed sweet corn
2 Tblsp tomato paste
800ml vegetable stock
½ cup dried red kidney beans
½ cup dried red speckled beans
(or use 1 x 400gm tin of each, rinsed and drained)
Method
Soak the dried beans in cold water for at least 8 hours.
Cook the beans in fresh water for about 40 minutes, or until they are tender.
Drain.
Spray a large pan with non-stick cooking spray.
Dry fry the onion, garlic and chilli flakes until the onion softens.
Add the cumin and coriander and stir fry for two minutes.
Now add the remaining ingredients (except the beans) and simmer for 20 minutes.
Add the beans and continue cooking for another 10 minutes.
Serve garnished with a spoon of fat free natural yoghurt and a sprinkle of grated cheese, if desired.
Fattoush
Serves 4 : Very easy : Quick
Ingredients
4 Pita breads
100gm mixed salad leaves
50gm wild rocket
1 small fennel bulb, thinly sliced
4 tomatoes
10cm length cucumber
4 spring onions
1 green pepper
8 radishes
2 Tblsp chopped mint
3 Tblsp chopped parsley
1 Tblsp olive oil
100ml lemon juice
½ tsp chilli flakes
½ tsp crushed garlic
½ tsp ground black pepper
Method
Split the pita breads horizontally, and cut into ±2cm squares.
Toast under a hot grill for about 5 minutes before turning.
Toast again for 5 minutes.
These are the croutons that give this Middle Eastern salad its name.
Mix together the mint, parsley, oil, lemon juice, chilli, garlic and pepper.
Set aside.
Roughly chop all the vegetables to the same approximate size as the croutons.
Pour over the dressing and toss well to combine.
Add the croutons immediately before serving (to maintain crispness) and toss again.
Serve the salad as a meal on its own or as a side dish with fish.
4 Pita breads
100gm mixed salad leaves
50gm wild rocket
1 small fennel bulb, thinly sliced
4 tomatoes
10cm length cucumber
4 spring onions
1 green pepper
8 radishes
2 Tblsp chopped mint
3 Tblsp chopped parsley
1 Tblsp olive oil
100ml lemon juice
½ tsp chilli flakes
½ tsp crushed garlic
½ tsp ground black pepper
Method
Split the pita breads horizontally, and cut into ±2cm squares.
Toast under a hot grill for about 5 minutes before turning.
Toast again for 5 minutes.
These are the croutons that give this Middle Eastern salad its name.
Mix together the mint, parsley, oil, lemon juice, chilli, garlic and pepper.
Set aside.
Roughly chop all the vegetables to the same approximate size as the croutons.
Pour over the dressing and toss well to combine.
Add the croutons immediately before serving (to maintain crispness) and toss again.
Serve the salad as a meal on its own or as a side dish with fish.
Ginger tofu and veg with noodles
Serves 4 : Very easy : Quick
Ingredients
300gm firm tofu, cut in sticks
1 onion, thinly sliced
1 stick celery, thinly sliced
1 – 2 tsp crushed ginger
1 tsp crushed garlic (optional)
2 carrots, julienne
200gm broccoli florets
200gm sugar snap peas, halved lengthways
1 red or green pepper, cut in strips
3 Tblsp barbeque sauce
2 Tblsp low-salt soy sauce
250ml veg stock
3 packs 2-minute noodles
Method
Break the noodles into a bowl or saucepan.
Cook according to the directions on the packet.
Drain.
Spray a wok with non-stick cooking spray.
Place over a medium heat and stir fry the onion, celery, ginger, garlic and tofu.
Let the onion soften and the tofu begin to brown.
Now tip in the remaining veg, the stock and sauces.
Simmer for 5 minutes.
Add the noodles to the wok and stir well to combine.
Serve with sweet chilli sauce or extra soy sauce if desired.
300gm firm tofu, cut in sticks
1 onion, thinly sliced
1 stick celery, thinly sliced
1 – 2 tsp crushed ginger
1 tsp crushed garlic (optional)
2 carrots, julienne
200gm broccoli florets
200gm sugar snap peas, halved lengthways
1 red or green pepper, cut in strips
3 Tblsp barbeque sauce
2 Tblsp low-salt soy sauce
250ml veg stock
3 packs 2-minute noodles
Method
Break the noodles into a bowl or saucepan.
Cook according to the directions on the packet.
Drain.
Spray a wok with non-stick cooking spray.
Place over a medium heat and stir fry the onion, celery, ginger, garlic and tofu.
Let the onion soften and the tofu begin to brown.
Now tip in the remaining veg, the stock and sauces.
Simmer for 5 minutes.
Add the noodles to the wok and stir well to combine.
Serve with sweet chilli sauce or extra soy sauce if desired.
Beany pasta sauce
Serves 4 : Very easy : Very quick
Ingredients
320gm tagliatelli
1 x 400gm can chopped tomatoes
1 red onion, sliced
1 tsp crushed ginger
125ml red wine
12 black olives, sliced
2 Tblsp chopped basil
1 x 400gm can cannellini beans, rinsed and drained
4 Tblsp fat free cottage cheese
2 Tblsp chopped parsley
Method
Cook the tagliatelli in plenty of lightly salted boiling water.
Once al dente, drain and keep warm.
Put the tomatoes, onion and garlic in a sauce pan.
Simmer for about 5 minutes until the onion softens.
Add the wine basil and olives and cook for a further 5 minutes.
Finally add the basil and beans and stir.
Allow another 5 minutes for the beans to heat through.
Serve the beany sauce over the pasta.
Garnish with cottage cheese and chopped parsley.
320gm tagliatelli
1 x 400gm can chopped tomatoes
1 red onion, sliced
1 tsp crushed ginger
125ml red wine
12 black olives, sliced
2 Tblsp chopped basil
1 x 400gm can cannellini beans, rinsed and drained
4 Tblsp fat free cottage cheese
2 Tblsp chopped parsley
Method
Cook the tagliatelli in plenty of lightly salted boiling water.
Once al dente, drain and keep warm.
Put the tomatoes, onion and garlic in a sauce pan.
Simmer for about 5 minutes until the onion softens.
Add the wine basil and olives and cook for a further 5 minutes.
Finally add the basil and beans and stir.
Allow another 5 minutes for the beans to heat through.
Serve the beany sauce over the pasta.
Garnish with cottage cheese and chopped parsley.
Herby mushroom pasta
Serves 4 : Very easy : Quick
Ingredients
240gm pasta shells
1 onion, thinly sliced
½ tsp crushed garlic
400gm brown mushrooms, sliced
125ml red wine
10 ml soy sauce
200ml vegetable stock
2 tsp dried oregano
1 – 2 Tblsp fresh sage, finely chopped
1 Tblsp cornflour
2 Tblsp fat free natural yoghurt
Method
Cook the pasta in plenty of lightly salted water. Until al dente.
Drain and keep warm.
Spray a deep frying pan with non-stick cooking spray.
Dry fry the onions and garlic until the onion softens and begins to brown.
Add the mushrooms and continue stir frying for 2 – 3 minutes.
Pour in the wine, stock and soy sauce.
Simmer for 5 minutes or until the mushrooms are tender.
Mix the cornflour to a paste with a little water.
Add to the mushrooms, stirring, and allow the sauce to thicken.
Stir through the oregano and sage.
Remove from the heat.
Stir in the yoghurt.
Serve the mushrooms over the pasta and garnish with a little chopped parsley.
Accompany with a green salad.
240gm pasta shells
1 onion, thinly sliced
½ tsp crushed garlic
400gm brown mushrooms, sliced
125ml red wine
10 ml soy sauce
200ml vegetable stock
2 tsp dried oregano
1 – 2 Tblsp fresh sage, finely chopped
1 Tblsp cornflour
2 Tblsp fat free natural yoghurt
Method
Cook the pasta in plenty of lightly salted water. Until al dente.
Drain and keep warm.
Spray a deep frying pan with non-stick cooking spray.
Dry fry the onions and garlic until the onion softens and begins to brown.
Add the mushrooms and continue stir frying for 2 – 3 minutes.
Pour in the wine, stock and soy sauce.
Simmer for 5 minutes or until the mushrooms are tender.
Mix the cornflour to a paste with a little water.
Add to the mushrooms, stirring, and allow the sauce to thicken.
Stir through the oregano and sage.
Remove from the heat.
Stir in the yoghurt.
Serve the mushrooms over the pasta and garnish with a little chopped parsley.
Accompany with a green salad.
Hearty lentil soup
Serves 4 : Very easy : Quick
Ingredients
1 x 400gm can chopped tomatoes
750mls veg stock
150gm red lentils
150gm potatoes, cut in small cubes
150gm carrots, chopped
2 stalks celery, thinly sliced
2 courgettes, chopped
150gm extra fine green beans, chopped
1 Tblsp Patak’s Tikka Masala curry paste
Crusty sesame seed bread
Method
Put everything (except the bread) into a large saucepan.
Stir well and bring to the boil.
Reduce heat and simmer, uncovered, for 25 – 30 minutes.
Warm the bread, if desired, and serve with the soup.
1 x 400gm can chopped tomatoes
750mls veg stock
150gm red lentils
150gm potatoes, cut in small cubes
150gm carrots, chopped
2 stalks celery, thinly sliced
2 courgettes, chopped
150gm extra fine green beans, chopped
1 Tblsp Patak’s Tikka Masala curry paste
Crusty sesame seed bread
Method
Put everything (except the bread) into a large saucepan.
Stir well and bring to the boil.
Reduce heat and simmer, uncovered, for 25 – 30 minutes.
Warm the bread, if desired, and serve with the soup.
Butternut gnocchi
Serves 4 : Very easy : This takes a little over an hour
Ingredients
400gm butternut, cut in chunks
150gm plain flour
1 Tblsp chopped parsley
1 Tblsp chopped basil leaves
1 small egg (or use just the yolk)
400gm baby spinach, roughly chopped
1 small leek, finely sliced
20 cherry tomatoes, halved
Thin flakes of parmesan
Method
Boil, steam or microwave the butternut chunks until soft.
Allow the butternut to go cold before mashing.
Beat in the egg and the fresh herbs.
Fold in the flour, a little at a time, until you have a soft but not sticky dough.
The trick with gnocchi is not to overwork it. Too much handling does something to the gluten in the
flour and makes the gnocchi tough.
Taking a teaspoon full at a time, shape the dough into ovals.
Lightly mark with the back of a fork.
Place the gnocchi in the fridge for 30 minutes before cooking.
Bring a large pan of water to the boil.
Drop the gnocchi into the water in batches.
Remove each batch with a slotted spoon, and drain in a colander.
Steam the spinach and leek together.
Microwave / dry fry the tomatoes until they are starting to pulp.
Serve the gnocchi with the spinach and leek, topped with the tomatoes.
Garnish with flakes of parmesan.
You can use any fresh, soft herbs in the gnocchi. You could also spice them up with some chilli flakes.
400gm butternut, cut in chunks
150gm plain flour
1 Tblsp chopped parsley
1 Tblsp chopped basil leaves
1 small egg (or use just the yolk)
400gm baby spinach, roughly chopped
1 small leek, finely sliced
20 cherry tomatoes, halved
Thin flakes of parmesan
Method
Boil, steam or microwave the butternut chunks until soft.
Allow the butternut to go cold before mashing.
Beat in the egg and the fresh herbs.
Fold in the flour, a little at a time, until you have a soft but not sticky dough.
The trick with gnocchi is not to overwork it. Too much handling does something to the gluten in the
flour and makes the gnocchi tough.
Taking a teaspoon full at a time, shape the dough into ovals.
Lightly mark with the back of a fork.
Place the gnocchi in the fridge for 30 minutes before cooking.
Bring a large pan of water to the boil.
Drop the gnocchi into the water in batches.
Remove each batch with a slotted spoon, and drain in a colander.
Steam the spinach and leek together.
Microwave / dry fry the tomatoes until they are starting to pulp.
Serve the gnocchi with the spinach and leek, topped with the tomatoes.
Garnish with flakes of parmesan.
You can use any fresh, soft herbs in the gnocchi. You could also spice them up with some chilli flakes.
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