Aubergine Recipes Recipes

Aubergine, Tomato & Parmesan Bake Recipe (Melanzane alla Parmigiana)

Ingredients 2 garlic cloves, crushed 6 tbsp olive oil 2 x 400g cans chopped tomatoes 2 tbsp tomato purée 4 aubergines, cut into long, 5mm thick slices 85g parmesan (or vegetarian alternative), freshly grated 20g pack basil, leaves torn 1 egg, beaten Method Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato…

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Courgette Recipes Recipes

Courgette & basil pasta with pesto crumbs recipe

Ingredients 500g pack penne 5 courgettes, grated 2 tbsp olive oil, plus a little extra 2 garlic cloves, crushed 1 onion, finely chopped 500g pot crème fraîche 25g parmesan (or vegetarian alternative), finely grated small bunch basil, reserve a few leaves for garnishing 85g chunk ciabatta handful toasted pine nuts, plus a few extra for sprinkling Method Slightly undercook the pasta, then drain, reserving a ladleful of cooking water. Rinse the pasta with cold water to cool. Drain again, toss in a little oil to stop it sticking together and…

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Recipes Spring Onions Recipes

Spring Onion Pancakes Recipe

Ingredients 2 cups all purpose flour 1 cup boiling water 1/2 cup sliced spring onions 1 tablespoon sesame oil 1/2 cup vegetable oil Method Sift flour in a bowl. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. Roll the dough out on a lightly floured surface and knead them together. Cover with a damp towel and let rise for 30 minutes. On a floured surface, roll out dough into a rectangle. Cut into 8 smaller portions. Roll…

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Purple Broccoli Recipes Recipes

Purple sprouting broccoli, leek & almond tart

Ingredients 1 tbsp extra virgin rapeseed oil or olive oil 2 leeks, finely sliced flour, for dusting 500g pack puff pastry 1 tbsp polenta or semolina 6 spears purple sprouting broccoli, trimmed 150ml crème fraîche (you can use half-fat) 50g parmesan (or alternative), finely grated 2 egg yolks 25g flaked almonds Method Heat oven to 220C/200C fan/gas 7. Heat a frying pan with a lid over a medium heat and add the oil. Cook the leeks, with the lid on, stirring occasionally until just tender – about 5 mins. Set…

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Beetroot Recipes

Beetroot pan haggerty

This recipe is from Saturday Kitchen and they made it with pork chops. It is yummy with other meats or on its own. Ingredients 150g/2oz butter 3 red onions, finely sliced ½ lemon, juice only salt and freshly ground black pepper 1.5kg/3lb 4oz raw beetroot, peeled, thinly sliced, leaves reserved 200g/7oz Red Leicester cheese, grated 150ml/5floz vegetable stock Preparation method Preheat the oven to 190C/375F/Gas 5 and butter a small ovenproof dish with a knob of the butter. Heat a small frying pan, add the remaining butter and the onions…

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Squash Recipes

Winter Panzanella Recipe – By Carl Legge

Ingredients Croutons: 300g old bread roughly broken into bite-sized pieces Extra virgin olive oil A small handful of freshly grated parmesan cheese or other hard cheese Sea salt and ground black pepper to taste Roast vegetables: 500g or so butternut squash or other winter squash or pumpkin, peeled 2 medium carrots, scrubbed, topped & tailed 6 or more cloves garlic, peeled and left whole or cut into chunks 1 or more red onion, peeled Big handful mushrooms Extra virgin olive oil Red wine vinegar A large pinch of chilli flakes…

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Swede Recipes

Spiced swede fritters recipe

Ingredients 1 swede (about 650g), peeled and diced into small chunks 75g plain flour 100ml crème fraîche 1 egg, beaten 1 red chilli, deseeded and finely chopped 1 red onion, finely chopped 1 tsp cayenne pepper 2 tsp garam masala ½ tsp ground turmeric 1 tsp crushed coriander seeds small handful coriander , chopped sunflower oil, for frying mango chutney, to serve Method Cook the swede in a pan of boiling water for 15 mins until tender, then drain well. In a large bowl, mix together the flour, crème fraîche…

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Parsnip Recipes Swede Recipes

Rooting Tooting Golden Soup by Heather Mills

To use up your root veg and make use of free space in your oven. Makes enough for four servings – the swede and carrot make this soup golden. You will need: 1 large deep baking tray or china dish capable of holding 1 and a half litres of water and veg Oil/vegetable spread/butter to coat the tray/dish Sprinkle of dried herbs – oregano is my favourite and goes with most veg Sprinkle of chilli pepper Seasonal root veg like a swede, carrots, parsnips, plus a leek and an onion…

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Spinach Recipes

Mushroom & Spinach risotto

Ingredients 1 tbsp olive oil 25g butter 1 onion , chopped 140g chestnut mushrooms , sliced 1 fat garlic clove , crushed 140g arborio rice 150ml dry white wine 4 sundried tomatoes , chopped 500ml hot vegetable stock 2 tbsp chopped fresh parsley 25g parmesan or vegetarian alternative, freshly grated 100g fresh young leaf spinach , washed if necessary warm ciabatta and green salad , to serve Method Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened.…

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Parsnip Recipes

Parsnip & Potato Rosti

Ingredients 200g potatoes , peeled and grated 200g small parsnips , peeled and grated 1⁄2 onion , grated 2 sprigs thyme , leaves stripped 25g butter , melted plus extra for frying Method Put the grated potato in a clean tea towel and squeeze to remove excess water. Tip into a bowl with the parsnip, onion, thyme and melted butter. Season really well and mix. Heat a non-stick frying pan to hot then tip in the mixture and press down with a spatula. Cook for 6-8 minutes until golden brown…

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Celeriac Recipes

Celeriac Remoulade

This remoulade recipe is the perfect way to use celeriac. It’s great as a starter with charcuterie or smoked fish. Ingredients ½ small celeriac, cut into thin strips ½ lemon, juice only 2 tbsp double cream 3 tbsp good-quality mayonnaise 2 tsp Dijon mustard salt and white pepper Preparation method Place the celeriac strips into a bowl along with the lemon and juice and toss to combine. Mix the double cream, mayonnaise and mustard together then stir into the celeriac. Season with salt and white pepper. Place in the fridge…

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Aubergine Recipes

Veggie moussaka with an easy low-fat topping

SERVES 6 PREP TIME 20 MINS COOKING TIME 1 1/2 HOURS PER SERVING 230 CALORIES, 6G FAT 1tbsp olive oil 1 large onion, chopped 2 cloves garlic, finely diced 1 carrot, finely diced 2 x 400g Puy lentils, drained 200ml vegetable stock 400g chopped tomatoes 1tbsp tomato purée 2tsp ground cinnamon Small bunch of oregano, chopped 1 bay leaf 1tbsp lemon juice 2 aubergines, sliced 300ml 0% fat Greek yoghurt 1 egg 30g Parmesan, finely grated 1. Heat the oven to 180˚C/350˚F/gas mark 4. In a large pan with a…

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Aubergine Recipes

Baba Ganoush dip

I like Baba Ganoush dip/spread – here’s a Nigel Slater recipe, I’ve used. The recipe The principal ingredients are aubergines, garlic, lemon juice, tahini and olive oil. Scooped up with warm flatbread, this is perfect outdoor or picnic food. Pierce the skins of 3 large aubergines with a fork then grill over hot coals or the flame of a gas hob till the skin has charred and the flesh is very soft. Scrape the flesh from the charred skin and whisk with 2 crushed cloves of garlic, the juice of…

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Aubergine Recipes

Aubergine Antipasti by Carole

I love aubergines sliced thinly sprinkled with garlic olive oil (pop a couple of garlic cloves in an ordinary olive oil bottle and leave for a couple of months or crush a garlic clove with olive oil) and a very little salt and baked in the oven as an Italian antipasti. Can be server hot or cold with cold meats, Italian ciabatta and fresh tomatoes with oil, balsamic and basil. Similarly red peppers. Kind Regards , Carole.

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Aubergine Recipes

Greek Aubergine Dip (Melitzanosalata) from Ian W

This is my adaptation of an internet recipe…. worked well in the last couple of weeks on Kalymnos! Ian W Ingredients 1 large aubergine c100g Greek yoghurt 1 medium-sized clove of garlic c1 tablespoonfuls extra virgin olive oil squeeze of lemon salt to taste Preparation Chop garlic glove(s) into slivers, make slits in the aubergine and insert fully so that the skin closes around the garlic. Either cook directly on the gas/electric ring– turning the aubergine as each part in contact with heat begins to char – can be a…

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Sprouts Recipes

Sautéed Brussels Sprouts With Bacon and Golden Raisins

Ingredients 1/2 cup cider vinegar 1/2 cup golden raisins 2 pounds small Brussels sprouts, trimmed and halved 2 tablespoons olive oil Kosher salt and black pepper 6 slices bacon 1 small red onion, cut into thin half-moons Directions Heat oven to 425°F. Warm the vinegar in a small saucepan over medium heat. Remove from heat, add the raisins, and let sit for 15 minutes; drain. On a large rimmed baking sheet, toss the Brussels sprouts, oil, and 1 teaspoon each salt and pepper. Roast, stirring once, until tender and slightly…

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Cabbage Recipes

Orange zest cabbage by Joan

Here is one of my favourite ways to cook cabbage, best done white cabbage, or something not too crinkly: Finely shred enough cabbage for 2 generous portions. In a large saucepan heat a tablespoonful, or a bit more, of olive oil. When oil is good and hot, tip in the cabbage and stir for about 5 minutes. Stir in the zest of half an orange, and grate some nutmeg over it. Should be slightly browned in places but still crunchy. Serve very hot. Sent in by Joan of Merton

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Cabbage Recipes

Braised Red Cabbage with Apple from Kathy

Serves 6-8 Ingredients: 1 small red cabbage 25g butter 1 large onion, finely sliced 1/2 tsp ground allspice 1/4 tsp freshly grated nutmeg 1 Bramley apple, cored, peeled and grated 4 tbs red wine vinegar (if I’m doing this for a special occasion like Christmas I use port or red wine instead) 2 tbs light muscovado sugar 2 tbsp redcurrant jelly 100ml cold water Method: 1. Finely slice cabbage, discarding core and tough pieces. Melt butter in pan with lid over medium heat. Cook onion uncovered for about 5 mins…

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Beetroot Recipes

Roasted beetroot & avocado salad

ACTIVE: 30 MIN TOTAL TIME: 3 HRS 30 MIN SERVINGS: 6 INGREDIENTS: 4 medium beets (about 1/2 pound each), scrubbed 2 tablespoons extra-virgin olive oil, plus more for rubbing 1/2 cup water Salt and freshly ground white pepper 1 cipollini onion, finely chopped, or 1/3 cup finely chopped sweet Spanish or white onion 2 tablespoons red wine vinegar 2 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 1 teaspoon honey 1/2 cup grapeseed oil or other mild vegetable oil 2 Hass avocados, cut into 3/4-inch pieces Preheat the oven to…

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