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Thursday, August 21, 2008 at 09:45AM
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Ingredients
A quick light pasta meal for a hot summer evening can be made with red peppers:
4-5 unpeeled garlic cloves
2 large peppers, cored and chopped into small pieces
Juice of a lemon
2 tbs of olive oil
Salt and pepper
Cooking Instructions
Boil the unpeeled garlic cloves in a small pan of water for 15 minutes until soft.
Heat the oil in a frying pan and add the chopped pepper and cook gently until soft.
Add the lemon juice and salt and pepper.
Squeeze the garlic from their skins into a liquidiser and add the contents of the frying pan.
Blend until smooth.
Good served over pasta shells or spaghetti and witha a crisp green salad.
Thursday, May 20, 2010 at 06:53AM
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Chilli paste adds heat to this stir-fry with Chinese cabbage (also called Napa Cabbage or by its Chinese name, Sui Choy) and green onions.
Ingredients
1 pound Chinese Cabbage (also called Napa Cabbage or Sui Choy)
1 large garlic clove
2 green onion (spring onions)
2 tablespoons vegetable or peanut oil, for stir-frying
2 - 3 teaspoons chilli paste, according to taste~
1 tablespoon Chinese rice wine, dry sherry, or white wine
1/2 teaspoon salt
1/4 cup water
1 teaspoon sugar
1 - 2 teaspoons soy sauce, optional
1 teaspoon cornstarch mixed in 4 teaspoons water
Method
1. Rinse the cabbage and pat dry. Remove the leaves and cut diagonally into 1-inch pieces. Finely chop the garlic. Rinse the green onion and cut into 1-inch lengths.
2. Heat the wok and add 2 tablespoons oil. When the oil is hot, add the chilli paste. Stir-fry for 30 seconds, then add the garlic. Stir-fry for a few seconds until fragrant, and then add the cabbage.
3. Stir-fry the cabbage for 1 minute, splashing with the rice wine or dry sherry and stirring in the salt.
4. Add the water. Turn down the heat, cover, and simmer the cabbage for 3 minutes.
5. Turn the heat back to medium-high. Stir in the sugar and green onion. Stir in the soy sauce if desired.
6. Push the cabbage to the sides of the wok. Give the cornstarch and water mixture a quick stir and add it in the middle, stirring quickly to thicken. Cook briefly to mix everything together. Serve hot.
Saturday, January 1, 2005 at 09:20PM
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Ingredients
1-2 black radishes, sliced very thinly into half-rounds
1 large or 2 small apples, cut into small chunks
1 large head of endive, washed and broken into bite-sized pieces
For the Sage Vinaigrette
1 clove garlic, minced
1 tablespoon Dijon mustard
2 tablespoons roasted garlic
1 tablespoon minced sage
1/4 cup balsamic vinegar
1 cup pure olive oil
Salt and pepper
Cooking Instructions
Toss the radishes, apples, and endive with two to three tablespoons (or to taste) of the sage vinaigrette.
Makes 6-8 servings.
Thursday, October 9, 2008 at 04:15PM
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Ingredients
* 1 spaghetti squash, halved lengthwise and seeded
* 2 tablespoons olive oil
* 1 onion, chopped
* 1 clove garlic, minced
* 280g (10 oz) chopped tomatoes
* 110g (4 oz) feta, crumbled
* 3 tablespoons sliced black olives
* 2 tablespoons chopped fresh basil
Cooking Instructions
1. Preheat oven to 180 C / Gas mark 4. Lightly grease a baking tray.
2. Place spaghetti squash cut sides down on the prepared baking tray, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a frying pan over medium heat. Sauté onion in oil until tender. Add garlic, and sauté for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sautéed vegetables, feta, olives, and basil. Serve warm.
Saturday, January 1, 2005 at 09:20PM
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Ingredients
1 cup (6 oz, 175 g) of lentils
5 medium potatoes
2 medium onions, sliced
Oil for frying
2 large flat mushrooms, cut into thick slices
1 clove of garlic, minced
One 14-oz (400 g) can of tomatoes
1 tsp. ground cinnamon
1 large aubergine
2 tbsp. oil (for the sauce)
1 tbsp. flour
1¼ cups (10 fl oz, 300 ml) milk
1 egg
Salt to taste
Cooking Instructions
Oven: Pre-heat to 400F (200C)
Start by cooking the lentils in plenty of boiling water until just soft - about 20 to 30 minutes.
While the lentils are cooking, peel the potatoes and cut them into thin slices. Cover with salted water, and bring to the boil. Boil for about 20 minutes or until they are just beginning to soften.
Heat the oil in a skillet and add the chopped onions. Cook for a few minutes. Then add the garlic, mushrooms, tomatoes and cinnamon.
Next, cook the aubergine. Cut it into thin slices, and broil or roast on a medium heat for about 30 minutes, turning once (if necessary, baste with a little olive oil or butter to keep it moist). Alternatively, cook the whole aubergine on high power in the microwave for about three minutes or until it is soft; leave it to cool before cutting it into thin slices.
You are now ready to assemble the moussaka. Place the lentil mixture in an oiled oven dish. Cover the mixture with the sliced aubergine, and then with the sliced potatoes; these should cover the entire surface area.
Finally, make a white sauce. Heat the oil in a pan, stir in the flour, then gradually add in the milk. Keep stirring as the sauce thickens. Let the sauce cool, then stir in the beaten egg. Spread the sauce over the top of the moussaka.
Cover the dish, and bake for 45 minutes. Remove the cover for the last ten minutes of baking.
Saturday, January 1, 2005 at 09:20PM
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Ingredients
450g smoked haddock fillet, skinned
125g fresh haddock fillet, skinned
300ml pint milk
25g butter
1 onion, finely chopped
1 garlic clove, crushed
50g plain flour
2 small hard boiled eggs, quartered
50g cooked peeled prawns
2 tbsp chopped fresh parsley
grated zest and juice 1 lemon
For the topping:
700g floury potatoes, peeled and cut into chunks
2 tbsp milk
knob butter
salt and freshly ground black pepper
Method
Preheat the oven 200C/Gas 6. Cut the smoked and fresh haddock into large pieces. Place in a frying pan and pour over the milk. Bring to the boil, then cover and remove from the heat. Set aside for 10 minutes. Meanwhile, melt the butter in a large pan and cook the onion and garlic over a gentle heat for 5 minutes.
Lift the fish out of the milk and set aside. Reserve the milk. Add the flour to the onion and cook, stirring for 1 minute. Remove from the heat and gradually stir in the reserved milk. Return the heat and bring to the boil, stirring constantly. Simmer for 3 minutes, then remove from the heat.
Roughly flake the fish and stir into the sauce with the eggs, prawns, parsley, lemon rind and juice and seasoning. Spoon the mixture into a 1.7 litre ovenproof dish. Set aside.
Cook the potatoes in boiling salted water for 10 minutes, until tender. Drain well and mash until smooth, then stir in the milk and butter. Using a fork, spread the potato over the fish and sauce. Bake for 20 minutes, until the potato is golden
Tuesday, January 13, 2009 at 07:27AM
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Ingredients
4 tbsp olive oil
½ red chilli, chopped
1 clove garlic, chopped
handful rocket
170g/6oz pasta
salt
freshly ground black pepper
Method
1. Cook the pasta to tender according to the packet instructions.
2. Heat the oil in a pan sauté the chilli and garlic for two minutes.
3. Add the rocket and stir through.
4. Drain the pasta and add to the pan.
5. Season.
6. Stir through and serve.
Saturday, January 1, 2005 at 09:20PM
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Ingredients
350 g chard, shredded
350 g tomatoes, peeled and chopped
2 tablepsoons olive oil
1 clove garlic, crushed
1 onion, peeled and chopped
4 tablespoons chopped fresh parsley
1 teaspoon dried sage
2 eggs, beaten
115 g cheddar cheese, grated
Shortcrust pastry for your flan dish
Cooking Instructions
Preheat the oven to 220°C/ 425°F/ Gas Mark 7. Line a 20 cm/ 8 inch flan dish with pastry and bake blind for 3-4 minutes. Reduce the heat to 200°C/ 400°F/ Gas Mark 6. Heat the oil in a pan and sauté the onions and garlic. Add the tomatoes, chard, herbs and seasoning and simmer the mixture for another 5 minutes. Pour this into the pie dish when ready. Place the beaten eggs over the sauté mixture, top with the grated cheese and bake for 15 minutes. Serve hot.
Tuesday, January 13, 2009 at 07:42AM
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Ingredients
200g/7oz fresh rocket leaves
1 clove garlic
10 tbsp Italian extra virgin olive oil
1 tbsp salted capers
2 tbsp white wine vinegar
100g/4oz freshly shaved Parmesan
salt
freshly ground black pepper
To serve
400g/14oz fresh ravioli
shaved Parmesan, to taste
Method
1. Using a sharp knife, finely chop the rocket leaves, garlic and capers and place in a large bowl. Add the olive oil, the vinegar and season with salt and pepper. Allow to rest while cooking the ravioli.
2. Cook the ravioli according to packet instructions. Put two tablespoons of the rocket sauce on a plate.
3. Gently place the drained pasta on top of the sauce, then add another two tablespoons of sauce.
4. Decorate with the shaved Parmesan and serve immediately.
Thursday, February 12, 2009 at 02:37PM
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Ingredients
3 medium leeks
4-6 medium potatoes
1 1/2 pints / 3/4 litre boiling water
1/2 stock cube
250g butterbeans, cooked. (Either a drained can or frozen)
1 clove garlic
2 handfuls fresh watercress or spinach
1 tablespoon olive oil and 1 knob of butter (optional) Salt and pepper to taste
Method
1. Prepare the leeks: trim the roots and any tough upper leaves. Cut in half lengthways. "Fan" under running water to remove any mud or grit. Chop the leeks into slices.
2. Peel or scrub the potatoes and chop into 1cm (1/2 inch) chunks.
3. Warm the olive oil and butter in a large pan. Saute the leeks and potatoes for 5 minutes, stirring often. Then add the garlic and saute for another minute.
4. Add the butterbeans, stock cube and the boiling water. Stir well. Cover and simmer for 20 minutes, until the potatoes are soft. Stir regularly to prevent burning.
5. Wash and chop the watercress or spinach and add to the soup for the final 2 minutes.
6. Season with salt and pepper to taste. Either serve as it is, or liquidise until smooth.