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Cauliflower Cheese & Spinach Pasta Bakes

Tuesday, April 27, 2010 at 06:46AM
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Ingredients

  • 850ml milk
  • 50g plain flour
  • 50g butter , plus 1 tbsp
  • 1 tsp Dijon mustard
  • 100g extra mature cheddar , grated
  • 25-50g blue cheese
  • ½ tsp finely grated nutmeg
  • 250g penne
  • 1kg Cauliflower (2 medium ones), cut into florets
  • 750g Spinach (whole leaf), if using from frozen, squeeze dry
  • 25g toasted pine nuts

  For the Tomato Sauce:

  • 4 garlic cloves, 3 sliced, 1 left whole
  • 2 tbsp extra virgin olive oil
  • 700g jar tomato passata (or you can make your own)

Method

  1. For the tomato sauce, cook the sliced garlic in the oil for 1 min, then add the passata. Season, half-cover the pan and simmer for 20 mins until rich.
  2. Meanwhile, make the cheese sauce. Put the milk, flour and 50g butter into a pan. Heat, whisking non-stop, until smooth, then bubble for 3 mins, stirring to make sure any flouriness is lost. Cool for 5 mins, then stir in the mustard, most of the cheddar, half the blue cheese and half the nutmeg.
  3. Boil the penne and cauliflower for 8 mins in salted water until the pasta is almost cooked and the cauli is tender. Keep 2 tbsp water from the pan, then drain. Melt 1 tbsp butter in a pan, add the whole garlic clove, spinach, remaining nutmeg, salt and lots of black pepper. Stir for 2 mins, then remove the garlic clove.
  4. Set aside 300ml cheese sauce and mix the rest into the cauli and pasta. Divide half the tomato sauce between 6 dishes and top with some spinach. Fill with cauli mix, top with more spinach, then the rest of the tomato sauce. Top with the cheese sauce, cheeses and pine nuts. Cover with cling film, cool and chill for up to 2 days or freeze for up to 1 month. To cook, defrost if frozen. Heat oven to 200C/ 180C fan/gas 6. Cook on a baking sheet for 18-20 mins until golden and bubbling. Good with green salad or garlic bread.

Fusilli with Glorious Green Spinach Sauce

Tuesday, April 27, 2010 at 07:04AM
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Ingredients

  • 400g fusilli pasta spirals
  • 225g bag of baby spinach
  • 1 garlic clove
  • 250g tub mascarpone
  • juice of ½ large lemon
  • 30g grated parmesan, plus extra to serve
  • 55g pine nuts , lightly toasted

Method

  1. Cook the pasta following pack instructions. Meanwhile put half the spinach in a food processor with the garlic, mascarpone, lemon juice and parmesan, then whizz to a smooth sauce.
  2. Drain the pasta thoroughly and return to the pan over a low heat. Stir in the sauce, pine nuts and remaining spinach, until the spinach has just wilted. Season and serve with extra parmesan sprinkled over.

Aubergine & Spinach Vegan Curry

Monday, November 9, 2009 at 03:42PM
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Ingredients

For the curry

  • 4 large aubergines
  • 1 large onion
  • 1 large bag of spinach
  • 3 tins of chopped plum tomatoes
  • 1 bunch of coriander
  • vegetable oil
  • 4 cloves of garlic

For the spices

  • 2 tsp of ginger powder
  • 2 tsp of cumin powder
  • 2 tsp of garam masala powder
  • 1 tsp of tumeric powder
  • 1 tsp of chilli power
  • 1 tsp of mustard seeds

For the quinoa

  • 1 pack of quinoa (a handful of quinoa per person plus one for good luck!)
  • 1 fresh lemon

Method: How to make mashed aubergine and spinach curry with quinoa and chapatti bread

For the curry

1. Preheat oven to 200°c

2. Gently fry the chopped onions in four tablespoons of oil, add the spices and stir well. Once the onions have softened, set the pan to one side.

3. Put some oil on a piece of kitchen paper and rub the aubergines all over, then prick them about three times with a fork, place on a baking tray and put in the oven on a high heat for about 30 mins. Check them after about 10 mins and turn them over until they're slightly charred on the outside.

4. Take the aubergines from the oven and cut them down one side and take the tops off. Open them up and carefully scoop the flesh out and place in a bowl. Mash the flesh with a fork.

5. Now put the spice and onion mixture back on the hob and heat gently, add the mashed aubergine and stir well.

6. Wash the spinach, break it up into small pieces and add to the pan. Stir well then add your chopped tomatoes.

7. Leave for about 10 mins on a low heat then add your crushed garlic and coriander, stir well and gently heat for another 15 mins.

8. If possible leave the curry for a couple of hours to stand and reheat just before serving.

For the quinoa

1. Put the quinoa in a pan and add just enough boiling water to cover the grains.

2. Boil until translucent and simmer gently with the pan covered for about 5 mins.

3. Remove from the heat and leave the pan covered.

4. Add the juice of a freshly squeezed lemon and keep covered until serving time.

5. Once ready to serve scoop out with a drainer spoon to remove any excess water and serve immediately.

For the Chapattis

Remove chapati's from the packet and gently heat each side over a gas flame. Keep turning them over until they slightly bubble, serve immediately.

Tips for Storing Organic Produce

Wednesday, April 27, 2011 at 01:14PM
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Artichokes : Put in plastic bags with a little sprinkle of water (not too much water or the artichokes will get moldy,) and store them in the vegetable bin of the refrigerator so they won't dehydrate. If an artichoke looks a bit dehydrated just cut the brown part off the bottom of the stem and put the artichoke in a bowl of water. Artichokes will keep about a week in the high-humidity bin of your refrigerator.

Asparagus : Cut off an inch from the bottom, wrap the fresh-cut areas in wet paper toweling, place in a plastic bag, and store in the refrigerator crisper drawer. This will increase the storage life beyond the normal recommended storage time of three or four days, although the flavor will gradually deteriorate.

Bell Peppers : They like cool not cold temperatures, ideally about 45°F to 50°F with good humidity. Peppers are ethylene sensitive, so they should not be stored near ethylene-producing food such as pears or apples. Put peppers in plastic bags and they will keep up to five days in the refrigerator. Green peppers will keep slightly longer than the other, more ripe, varieties.

Broccoli : Store broccoli in the high-humidity vegetable crisper of your refrigerator for up to three days.

Cabbage : Head cabbage stored in a plastic bag in the refrigerator's humid vegetable bin will last at least a week. Savoy and Napa cabbages should be consumed within three or four days. Kohlrabi globes will last a few weeks in the refrigerator, but the leaves are more perishable and should be used within a few days.

Carrots : Remove their green tops, rinse, drain, and put the carrots in plastic bags and store them in the coldest part of the refrigerator with the highest humidity. They'll last several months this way. To keep the carrots crisp and colorful add a little bit of water in the bottom of the plastic storage bag; this will keep the carrots hydrated. Carrots should be stored away from fruits such as apples and pears, which release the ethylene gas that cause carrots to become bitter.

Cauliflower : Place in a plastic bag and store in your refrigerator crisper. When stored properly, cauliflower will last up to five days; however, it is best when eaten within three days.

Celery : To store celery, trim the base and remove any leaves or ribs that are damaged or bruised. Rinse, place in a plastic bag, and keep in the refrigerator's humid vegetable bin, and it will last about two weeks. Be sure to keep celery away from the coldest sections of your refrigerator (the back and side walls), since celery freezes easily. Frozen celery stalks will be limp and watery when thawed. As with carrots, sprinkle or add water to the plastic bag to maintain the freshness of the celery. Cut celery (unwashed), stored in well-sealed plastic bags, will last about three days. Celery can be stored refrigerated in a plastic bag for 7-10 days.

Corn : Refrigerate your corn in the high humidity storage bin as soon as you get home. It is best to refrigerate corn with the husks attached to keep it moist, but if the corn has already been husked, partially or fully, refrigerate it in a perforated plastic bag.

Cucumbers : Store in a plastic bag and place in the refrigerator at a temperature between 45°F and 50°F for up to a week.

Eggplant : Does not like severe cold, so the front part of the refrigerator where the temperature is around 46°F to 54°F is ideal for storage. Eggplant is ethylene sensitive, so store it away from ethylene-producing produce such as apples. If kept in a plastic bag (to retain moisture,) eggplants will last up to five days.

Green Onions : Store green onions/scallions & leeks away from odor-sensitive foods such as corn and mushrooms, which will absorb the odor of the onions. Remove any rubber bands and any damaged leaves and store in plastic bags in the crisper section of the refrigerator. They'll both last up to five days.

Green Beans : Place green beans in a perforated plastic bag and store them in the refrigerator crisper. Although they will keep longer, up to 5 days, enjoy them within 2-3 days.

Garlic : Stored under optimum conditions in a dark, cool, dry place with plenty of ventilation, garlic will last from several weeks to one year. Ideally, try to use fresh garlic within a few weeks and do not refrigerate unless the garlic has been peeled or chopped.

Mushrooms : Paper bags are commonly recommended for storing mushrooms. The paper bag will absorb moisture from the mushrooms, so consider putting the paper bag in a larger perforated plastic bag. This two-bag system will allow the mushrooms to breathe but not go dry. Store mushrooms on the refrigerator shelf, and not necessarily in the vegetable crisper drawer. Mushrooms absorb odors like a sponge, so keep them away from foods with strong aromas. Properly stored mushrooms should last several days. Don't clean or chop mushrooms until you're ready to use them.

Onions : Store in a cool, dry, well ventilated place, in single layers. Choose and store pearl and boiler onions in a similar fashion. If the onions at home show signs of sprouting, cut away the sprouts and use them immediately.

Potatoes : Potatoes like cool (45°F to 50°F) humid (but not wet) surroundings, but refrigeration can turn the starch in the potatoes to sugar and may tend to darken them when cooked. Store in burlap, brown paper, or perforated plastic bags away from light, in the coolest, non-refrigerated, and well-ventilated part of the house. Under ideal conditions they can last up to three months this way, but more realistically, figure three to five weeks. New potatoes should be used within one week of purchase. Don't store onions and potatoes together, as the gases they each give off, will cause the other to decay.

Radishes : When you buy radishes with the greens still intact, immediately separate the two when you get home. Radishes will last up to two weeks inside a plastic bag in the crisper section of the refrigerator, but greens have a much shorter shelf life... only a few days. Keep both well chilled.

Salad Greens : Lettuce will perish quickly if not stored properly. Lettuces like moisture and cool temperatures, so store lettuce in perforated plastic bags wrapped in damp paper towels, and keep in the refrigerator vegetable crisper.

Spinach : When you get bunched spinach home, untie it, remove any blemished leaves, trim off the stems, and wash it thoroughly in cold water. Repeat if necessary until you're sure all the grit is gone. Spin dry in a salad spinner or drain well, then put into clean plastic bags very loosely wrapped with paper towels. It will last only two to three days, so plan on eating your rinsed spinach right away. Cold, moist surroundings, as low as 32°F and about 95% humidity are the best for storing spinach.

Summer Squash : Summer squash should be kept cool but not cold, about 41° F to 50° F with good humidity. Uncut melons in plastic bags will last several days in the refrigerator.

Sweet Potatoes : Store Sweet Potatoes between 55°F and 65°F in a dark, dry, cool place, for up to one month, or use within one week if stored at room temperature. If refrigerated, their natural sugar will turn to starch and ruin the flavor.

Tomatoes : Tomatoes should never be refrigerated until they (1) have been cooked, (2) have been cut or put into a raw dish like a salsa, or (3) are fully ripe and would spoil if left further at room temperature. Place tomatoes stem end up, and don't put them on a sunny windowsill to hasten ripening. Instead, put tomatoes in a sealed paper bag with or without ethylene-producing fruit such as bananas. Ripe tomatoes will hold at room temperature for two or three days. Ripe tomatoes you've refrigerated to keep from spoiling will taste better if you bring them to room temperature before eating.

Winter Squash : Winter squash should not be refrigerated unless cut. Stored at 50°F to 55°F away from light in a well ventilated spot with low humidity, it will keep for up to three months. Cut squash will keep about one week when wrapped tightly and refrigerated.

Gratin of Butternut Squash

Saturday, January 1, 2005 at 09:20PM
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Ingredients

½ butternut squash
25g/1oz oil
¼ red onion, sliced
85g/3oz spinach
30g/1oz butter
3 tbsp double cream
2 slices bread
handful herbs, chopped

Cooking Instructions

  1. Remove the seeds from the squash.
  2. Hollow out the flesh from the squash and keep to one side.
  3. Drizzle the shell with the oil and season.
  4. Bake in a hot oven for 6-7 minutes or until it just begins to soften.
  5. Blend the bread and herbs in a food processor to make breadcrumbs.
  6. Wilt the spinach in the butter.
  7. Stir in the cream.
  8. Sauté the onion in the oil for 2-3 minutes.
  9. Add the scooped out squash and fry for two mins.
  10. Add this to the hollowed out squash.
  11. Layer on the spinach.
  12. Sprinkle over the breadcrumbs.
  13. Put under a hot grill to brown the breadcrumbs.

Leek And Butterbean Soup

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.

Chard and Risotto Rice Soup

Saturday, January 1, 2005 at 09:20PM
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You can make this with chard, spinach, pac choi or any other green leaves. Serves 4.

Ingredients

Large bunch of chard
Olive oil
1 onion, chopped
1-2 garlic cloves, finely chopped
1 chilli, finely chopped
4 oz risotto rice
2 pints vegetable stock
Seasoning
Parmesan, optional

Cooking Instructions

Cut the green leafy parts off the chard and wash, save the stems for stir-frying. Cook the chard using only the water clinging to the leaves, then chop finely and retain any liquid. Sauté the onion, garlic and chilli in a little olive oil until softened, add the rice and stir. Add the stock and any leftover liquid from the chard. Simmer until the rice is almost cooked, add the cooked chard and add seasoning. Once the rice is cooked and the chard has heated through, serve with grated parmesan.

Vegetable Souffle

Saturday, January 1, 2005 at 09:20PM
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Ingredients

Suitable for vegetarians
fresh breadcrumbs
grated Parmesan
450g chosen vegetable, (eg spinach, mushrooms, parsnips, courgettes or tomatoes) cooked, drained and cooking liquid reserved.
5 tablespoons of White Sauce (Bechamel) made with milk and vegetable water.
4 egg yolks
salt and freshly ground black pepper
fresh herbs
5 egg whites, very stiffly beaten
To convert grams to ounces multiply the grams by 0.03527
To convert ml to fluid ounces multiply the ml by 0.0338

Cooking Instructions

Grease 1.5 litre souffle dish, then spinkle the inside liberally with breadcrumbs and Parmesan.
Chop or puree the vegetables. Stir in the sauce and mix well, beat in the egg yolks, season and add herbs.
Lightly fold in egg whites and pour into the souffle dish.
Bake at 200C/400F/Gas Mark 6 for 25 - 30 minutes until well risen but slightly runny in the centre.
Make sure everyone is around the table before you serve. Eat immediately before it sinks.
Tip: adding chopped garlic mushrooms or walnuts after you puree the vegetables will add variety and texture 

Spring Greens & Blue Cheese Risotto

Tuesday, April 27, 2010 at 06:55AM
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Ingredients

  • 500g spring greens or spinach, roughly chopped
  • olive oil
  • butter
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 400g risotto rice
  • 150ml white wine
  • chicken stock fresh, cube or concentrate made up to 600ml, hot
  • 4 tbsp chopped flat-leaf parsley
  • 150g blue cheese (such as dolcelatte), crumbled
  • 25g pine nuts , toasted

Method

  1. Boil 600ml water with a pinch of salt and cook the greens for 1 minute. Drain, reserving the liquid.
  2. Heat a large pan and add 2 tbsp oil and a small knob of butter. Heat until the butter is foaming then add the onion and gently cook for about 5 minutes until softened. Add the garlic and cook for a further 2 minutes. Stir in the rice and heat through for a few minutes until the grains are shiny and coated. Pour in the wine and cook over a high heat for 1 minute to allow the alcohol to evaporate, stirring constantly.
  3. Turn down the heat to medium and begin to add the liquid from the spring greens, a ladleful at a time, allowing it to be absorbed into the rice before adding more. When the liquid is used up, continue the process with the stock. It should take 20 minutes.
  4. When the texture is creamy, but each grain is still firm to the bite in the centre, the risotto is ready. Take it off the heat and stir in the greens, parsley, blue cheese, pine nuts. Season. Leave to rest with the lid on for a few minutes then serve immediately.