Email Us 01392 832729
Email Us 01392 832729
You are currently searching all entries for Green Leaves (Show All)
Thursday, February 12, 2009 at 02:48PM
Filed in: Recipes
Read and add comments (0)
Ingredients
100g Puy lentils or green lentils
1 medium onion, peeled and chopped
2 cloves garlic, peeled and crushed
1 parsnip / turnip peeled & grated
1 medium carrot, grated
1 tablespoon vegetable oil
1 tin tomatoes
1 tablespoon tomato puree
1 tablespoon balsamic vinegar
200g kidney beans
1 fresh or dried chilli, deseeded and finely chopped - adjust to suit your taste
½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon yeast extract or 1 stock cube
Handful fresh coriander leaves, chopped
Method
1. Put the lentils in a pan of cold water and bring to the boil. Simmer for 20 minutes, not allowing them to boil dry. They should be almost cooked after this time.
2. Heat the oil in a deep frying pan and saute ½ the onion, garlic, carrot and parsnip / turnip for 10 minutes.
3. Add the chilli, ground coriander seeds and cumin. Cook for 2 minutes.
4. Roughly chop the tinned tomatoes and add to the frying pan with the tomato puree, balsamic vinegar and yeast extract / stock cube. Mix well.
5. Add the lentils and stir well. Cover and simmer on a low heat for 15 minutes.
6. Add the kidney beans and heat through. Finally add the chopped coriander leaves.
Serve with brown rice and a garnish of natural yoghurt.
Saturday, January 1, 2005 at 09:20PM
Filed in: Diary Recipes
Read and add comments (0)
Ingredients
1 1/2 - 2 ounces garlic chives (to make 1/3 cup chopped)
4 large eggs
1 1/2 teaspoons light soy sauce or up to 1/2 teaspoon salt
freshly ground black or white pepper, to taste
1 teaspoon vegetable oil
2 tablespoons vegetable or peanut oil
Cooking Instructions
Wash and drain the garlic chives. Remove the hard ends and any wilted green leaves at the top and chop into 1-inch lengths until you have 1/3 cup (5 tablespoons). Lightly beat the eggs.
Add the soy sauce or salt, 1 teaspoon vegetable oil and pepper.
Heat a heavy skillet on medium high heat. Add the remaining 2 tablespoons oil, lifting the frying pan so that the oil covers the bottom of the pan. When the oil is hot, add the chives. Stir-fry briefly, then add the beaten egg mixture. Reduce the heat to medium and gently scramble the eggs. Remove them from the heat when they are just done but still moist. Serve hot.
Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)
Ingredients
1.1kg black cabbage leaves
4 garlic cloves, peeled
250ml extra virgin olive oil
300g farfalle parmesan
freshly grated sea salt
freshly ground pepper
Cooking Instructions
Serves 3-4 Remove the stalks of the black cabbage leaves. Blanch the leaves in a generous amount of boiling salted water along with 2 cloves of garlic for a few minutes only. Drain well. put the blanched garlic and the black cabbage into the food processor and pulse-chop to a fairly coarse puree. In the last couple of seconds, pour into the processor about 75 ml of the oil. This makes a fairly liquid, dark green puree. Crush the remaining garlic cloves with a teaspoon of salt and stir into the puree, along with a further 75 ml of olive oil. Season to taste with salt and pepper. Meanwhile, cook the farfalle in a generous amount of boiling salted water, then drain thoroughly. Put the pasta into the sauce and stir until each piece is thickly coated. Pour in the remaining olive oil and serve with parmesan.
Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and curly kale, which has crinkly leaves. Curly kale is the most common of the two.
Instead of forming a head, the leaves grow in a loose rosette at the top of a stem. The leaves are green, sometimes tinged with blue or purple, and their flavour is strong and distinct.
Choose the best
Go for heads of kale on the smaller side, as they will be more tender. The leaves should be crisp, with a bright colour.
Prepare it
Break the leaves from the stalk, and trim away the tough centre stalk. Wash, then shred or chop.
Store it
In a perforated bag in the fridge. Kale becomes increasingly bitter the longer it is kept, so eat within two or three days.
Cook it
Kale is most commonly boiled. For whole leaves, rinse, then put them in the pan without shaking the water off, cover, then cook for up to 2 minutes, until wilted; drain thoroughly.
For chopped or shredded leaves, put in a pan of water 1cm deep with a pinch of salt, then bring to the boil and simmer for a few minutes, until wilted; drain thoroughly. Pan fry for a crispy finish.
Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)
Ingredients
Black Cabbage Leaves
Garlic
Olive Oil
Cooking Instructions
Remove center ribs from all but the smallest leaves then blanch leaves for 3-4 minutes. Cool then squeeze out the leaves and sautee them with garlic and olive oil. This is a very hearty green and pairs well with rich dishes of pastas, beans or pork.
Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Read and add comments (0)
Ingredients
150g creme fraiche
3-4 chopped cloves of garlic
2-3 fresh green chillis
1-2 tsp ground ginger
3 tbsp light soy sauce
2 limes
2 tbsp castor sugar
1 pack fresh coriander
4 boneless chicken breasts
Serves: 4
Method