http://www.abelandcole.co.uk/
A UK web site that has recipes listed by vegetable; there are over 30 delicious ones for broccoli alone.http://www.abelandcole.co.uk/
Saturday, 28 June 2014
Wednesday, 6 November 2013
Avocado and chili black bean wraps
A nice, easy dinner option with many options for substitution.
6 wholemeal wraps/mountain breads/tortillas
1 can black beans in chili sauce
1 avocado
1/2 c grated cheese
6 Tbsp hummus
assorted salad ingredients e.g., lettuce, grated carrot, sliced tomato
Method:
1) Spread 1 Tbsp hummus over each wrap and top with salad ingredients and sliced avocado.
2) Heat black beans in microwave proof container for 2-3 mins or until heated through. When hot, add to wraps and top with cheese. Simple!
6 wholemeal wraps/mountain breads/tortillas
1 can black beans in chili sauce
1 avocado
1/2 c grated cheese
6 Tbsp hummus
assorted salad ingredients e.g., lettuce, grated carrot, sliced tomato
Method:
1) Spread 1 Tbsp hummus over each wrap and top with salad ingredients and sliced avocado.
2) Heat black beans in microwave proof container for 2-3 mins or until heated through. When hot, add to wraps and top with cheese. Simple!
Tuesday, 22 October 2013
Triple post - green, green, green! 'Green eggs' pizza, green curry, broccoli and lentil burgers.
Oh wow, September gone already and most of October and not a single post! Better post a few goodies then, to make up for the recent lack.
First off, a 'green eggs' pizza (serves 2).
4 eggs
2 large handfuls of spinach
pinch of salt
1/2 cup cooked veges e.g., pumpkin
1 cube of feta, crumbled
half a dozen cherry tomatoes
1 tsp olive oil or coconut oil
Method:
1) Add eggs, spinach and salt to food processor/blender and process until smooth.
2) Heat up oil in a nonstick frying pan and add egg mixture. Preheat oven on grill to 180 degrees.
3) When egg mixture is firm and almost cooked through don't flip it, just sprinkle the veges and feta on top and place in the oven to grill for about 5 mins or until the top starts to brown.
4) Remove from oven and top with cherry tomato halves.
Second, a recipe for vegetarian green curry (serves 4):
400ml can of coconut milk
1 cup vege stock or water or half of each
2 Tbsp brown sugar
2-4 Tbsp green curry paste (depending on heat preference)
2.5-3 cups assorted frozen or fresh veges - capsicum, peas, broccoli, zucchini
200g/small can bamboo shoots
2 cups basmati/jasmine rice
Method:
1) Mix coconut milk, stock, sugar and curry paste in a saucepan until well blended. Heat on medium until it boils, then reduce to low heat and simmer for 15 mins.
2) Meanwhile, add 2 cups rice to 3 cups water in a saucepan and bring to the boil, stirring to ensure it doesn't stick. The water will all absorb or evaporate in about 15-20 mins.
3) After 15 mins has elapsed, stir vegetables and bamboo shoots into curry mix and simmer until they soften, usually about 5-10 mins.
4) Serve over cooked rice.
Last, but not least, broccoli and lentil burgers:
1 cup cooked lentils (can use drained, canned lentils)
1 cup steamed broccoli florets
2 eggs
1 tsp minced ginger
salt and pepper
chili flakes, parsley, thyme, other herbs of your choice
olive oil
Method:
1) Process lentils and broccoli together briefly in a food processor until they form a paste - don't overdo!
2) Add ginger, herbs and eggs and mix to combine.
3) Heat oil in a nonstick pan and add dollops of mixture, shaping into rough patties. Cook for a few minutes until brown and crispy.
4) Serve in toasted burger buns, or without the buns on top of salad ingredients with dressing.
First off, a 'green eggs' pizza (serves 2).
4 eggs
2 large handfuls of spinach
pinch of salt
1/2 cup cooked veges e.g., pumpkin
1 cube of feta, crumbled
half a dozen cherry tomatoes
1 tsp olive oil or coconut oil
Method:
1) Add eggs, spinach and salt to food processor/blender and process until smooth.
2) Heat up oil in a nonstick frying pan and add egg mixture. Preheat oven on grill to 180 degrees.
3) When egg mixture is firm and almost cooked through don't flip it, just sprinkle the veges and feta on top and place in the oven to grill for about 5 mins or until the top starts to brown.
4) Remove from oven and top with cherry tomato halves.
Second, a recipe for vegetarian green curry (serves 4):
400ml can of coconut milk
1 cup vege stock or water or half of each
2 Tbsp brown sugar
2-4 Tbsp green curry paste (depending on heat preference)
2.5-3 cups assorted frozen or fresh veges - capsicum, peas, broccoli, zucchini
200g/small can bamboo shoots
2 cups basmati/jasmine rice
Method:
1) Mix coconut milk, stock, sugar and curry paste in a saucepan until well blended. Heat on medium until it boils, then reduce to low heat and simmer for 15 mins.
2) Meanwhile, add 2 cups rice to 3 cups water in a saucepan and bring to the boil, stirring to ensure it doesn't stick. The water will all absorb or evaporate in about 15-20 mins.
3) After 15 mins has elapsed, stir vegetables and bamboo shoots into curry mix and simmer until they soften, usually about 5-10 mins.
4) Serve over cooked rice.
Last, but not least, broccoli and lentil burgers:
1 cup cooked lentils (can use drained, canned lentils)
1 cup steamed broccoli florets
2 eggs
1 tsp minced ginger
salt and pepper
chili flakes, parsley, thyme, other herbs of your choice
olive oil
Method:
1) Process lentils and broccoli together briefly in a food processor until they form a paste - don't overdo!
2) Add ginger, herbs and eggs and mix to combine.
3) Heat oil in a nonstick pan and add dollops of mixture, shaping into rough patties. Cook for a few minutes until brown and crispy.
4) Serve in toasted burger buns, or without the buns on top of salad ingredients with dressing.
Tuesday, 20 August 2013
Warm pumpkin, chickpea and avocado side salad
1/2 butternut pumpkin, peeled and cut into bite sized cubes
1 avocado, peeled and cut into small cubes
2 handfuls spinach leaves
2 Tbsp pinenuts
2 Tbsp flaked almonds
salt and pepper
olive oil
Method:
1) Pour oil onto tray lined with baking paper, add pumpkin and toss salt and pepper through. Bake in a preheated 180 degree oven for 40 mins.
2) When pumpkin is soft, add to bowls and mix through all other ingredients except almonds.
3) Top with almonds and serve with vinaigrette. A good accompaniment to a light meal like a soup.
1 avocado, peeled and cut into small cubes
2 handfuls spinach leaves
2 Tbsp pinenuts
2 Tbsp flaked almonds
salt and pepper
olive oil
Method:
1) Pour oil onto tray lined with baking paper, add pumpkin and toss salt and pepper through. Bake in a preheated 180 degree oven for 40 mins.
2) When pumpkin is soft, add to bowls and mix through all other ingredients except almonds.
3) Top with almonds and serve with vinaigrette. A good accompaniment to a light meal like a soup.
Monday, 22 July 2013
Chickpea, canellini and broccoli bake
Whipped this one up tonight and it was crunchy and delicious! 8/10.
Ingredients:
1 small onion, diced
1 tsp crushed garlic
1 head of broccoli
1 can garlic and basil flavoured chopped tomatoes
1 can chickpeas, drained
1 can canellini beans, drained
2 slices bread
1/2 grated cheese
Method:
1) Preheat oven to 190 degrees.
2) Heat oil in a frying pan, add onion and garlic and fry until it starts to brown.
3) Add onion and garlic mix and all ingredients apart from bread and cheese to oven safe dish and stir together. Chop bread into small pieces or process into breadcrumbs and sprinkle over the top. Spread cheese over and bake for 40 mins or until bread is crispy and cheese is golden.
4) Serve by itself or with a green salad.
Ingredients:
1 small onion, diced
1 tsp crushed garlic
1 head of broccoli
1 can garlic and basil flavoured chopped tomatoes
1 can chickpeas, drained
1 can canellini beans, drained
2 slices bread
1/2 grated cheese
Method:
1) Preheat oven to 190 degrees.
2) Heat oil in a frying pan, add onion and garlic and fry until it starts to brown.
3) Add onion and garlic mix and all ingredients apart from bread and cheese to oven safe dish and stir together. Chop bread into small pieces or process into breadcrumbs and sprinkle over the top. Spread cheese over and bake for 40 mins or until bread is crispy and cheese is golden.
4) Serve by itself or with a green salad.
Monday, 15 July 2013
Roasted Vegetable Bisque
We're in the exact middle of winter today - July 15 - so I thought a nice, warming soup recipe would be appropriate! This is very versatile; any type of root vegetable can be substituted and it takes minimal effort to pull together. Although the original recipe calls for the veges to be peeled, I find it works fine to leave the skins on. 10/10
Ingredients:
1 Tbsp olive oil
1 large sweet potato, chopped into 1″ cubes
1 parsnip, peeled and diced
2 carrots, peeled and diced
1 cup coconut milk
4 cups vegetable stock
1 tsp dried mixed herbs
1/4 tsp cayenne pepper
1 tbsp rice malt syrup (can substitute maple syrup, golden syrup, etc.)
Directions:
Preheat oven to 200 degrees.
Place a piece of baking paper on a baking sheet, add oil and toss vegetables through before settling in a single layer. Roast veges in oven until tender, approx. 30-40 mins.
When all veges have finished roasting, remove from oven and very carefully transfer to a high-speed blender. Add the coconut milk, stock, thyme, rosemary, maple syrup, cayenne pepper and salt. Place the top tight on the blender and process soup until very, very smooth and velvety. If you don’t have a good blender, try either an immersion blender or a food processor. This can be done in batches if you, like me, only have a wee little blender that holds about 4 cups total!
Serve with warm, crusty bread.
I haven't tried freezing it but it keeps for a week in the fridge.
Wednesday, 22 May 2013
Zucchini ricotta slice
Ingredients:
400g (approx. 2 whole) zucchinis
1 Tbsp oil
1 onion
1 tsp crushed garlic
4 eggs
3 Tbsp ricotta cheese
3 Tbsp parmesan
1/2 c self-raising flour
1 tsp thyme
salt and pepper to taste
1 punnet cherry tomatoes
Method:
1) Preheat oven to 180 degrees and grease a baking tray or line it with baking paper.
2) Heat oil in pan and cook onion and garlic until onion softens.
3) Whisk eggs lightly in a bowl, grate zucchinis and add. Mix in onion, garlic and all other ingredients except tomatoes and pour into baking tray, speading evenly. Scatter tomatoes across the top of the batter.
4) Bake for 30 mins, until golden brown. Serve hot or cold.
400g (approx. 2 whole) zucchinis
1 Tbsp oil
1 onion
1 tsp crushed garlic
4 eggs
3 Tbsp ricotta cheese
3 Tbsp parmesan
1/2 c self-raising flour
1 tsp thyme
salt and pepper to taste
1 punnet cherry tomatoes
Method:
1) Preheat oven to 180 degrees and grease a baking tray or line it with baking paper.
2) Heat oil in pan and cook onion and garlic until onion softens.
3) Whisk eggs lightly in a bowl, grate zucchinis and add. Mix in onion, garlic and all other ingredients except tomatoes and pour into baking tray, speading evenly. Scatter tomatoes across the top of the batter.
4) Bake for 30 mins, until golden brown. Serve hot or cold.
Subscribe to:
Comments (Atom)