Slow Cooked Lentil Ragu

Ingredients:

2 onions

2 carrots

3 celery stick

2 red peppers

200g dried red lentils

200g dried green lentils

3 tins chopped tomatoes

100g tomato puree

700ml vegetable stock (made with 2 OXO cubes)

2 tbsp vegetarian Worcestershire sauce

2 tbsp mixed herbs

Method:

1. Chop onions, carrots & celery into chunks.
2. Add all the ingredients to the slow cooker and stir together.
3. Cook on low for 5-7 hours until the lentils are cooks and the sauce is thick.

Occasionally extra liquid may need to be added before the end of the cooking time. If there is too much liquid, you can leave the lid off for the last hour to allow some excess water to boil off.

Ideal to serve with rice or pasta or jacket potatoes. Great sauce for a lasagne too.

Carrot & Coriander Soup

Ingredients:

600-700g carrots, peeled & sliced
1 onion, finely chopped
Olive oil
Bunch of fresh coriander
1 large potato, chopped into chunks
3 stems of celery (optional), sliced
500-750ml vegetable stock (I make with 2 veg OXO cubes)
1 tbsp ground coriander
Pinch of cumin

Method:

1. Heat the oil gently in a large pan & fry the onion until soft.
2. Add the carrots & celery to the pan & fry for a few minutes.
3. Add all the other ingredients to the pan, bring to the boil and simmer for about 30 minutes.
4. Allow the soup to cool for 10-15 minutes, then blend the soup to a puree.

Serve with some warm crusty bread.

Potato & Spinach Bake

Ingredients:

1 kg potato, chopped into inch cubes
1 small swede, peeled & chopped
2 carrots, peeled & chopped
200g spinach
handful of grated cheese
500ml vegetable stock (made with 2 OXO cubes)
black pepper

Method:

1. Preheat oven to 180C.
2. Parboil the potatoes in boiling water for about 5 minutes.
3. Part steam the vegetables also for about 5 minutes until they begin to soften slightly.
4. Place the potatoes into an ovenproof dish, with the softened vegetables, spinach and cheese and mix together well.
5. Pour over the vegetable stock.
6. Place in the oven for 30-45 minutes until the potatoes & vegetables have softened & cooked through.

Handmade Coleslaw

Ingredients:

1/2 white cabbage, shredded

4 carrots, peeled & grated

1 small red onion or 1/2 a large red onion, sliced finely

6 tbsp mayonnaise

1 tsp mustard powder

2 tbsp lemon juice

black pepper

Method:

1. Place the prepared vegetables in a large bowl and mix well.
2. Add the mayonnaise, mustard & lemon juice and again stir well to coat everything in the dressing.
3. Chill & serve fresh from the fridge.

NB Will survive a few days in the fridge before being used but best fresh.

Vegetarian Herby Bean Hotpot

Ingredients:

4 large potatoes, sliced
2 onions, finely chopped
2 large carrots, sliced
1 tin chopped tomatoes
1 tin of baked beans
1 tin of kidney beans, drained
2 tbsp tomato puree
1 tbsp mixed herbs
1 handful of grated cheese
1 tbsp olive oil

Method:

1. Preheat oven to 180C.
2. Place the sliced potatoes in a pan of boiling water & simmer for 5 minutes to allow the potatoes to soften.
3. Heat the oil gently in a pan & fry the onion softly, until soft.
4. Add the carrots to the pan & fry for a few minutes.
5. Add the tins of tomatoes, baked beans, kidney beans, tomato puree and mixed herbs to the pan with the onion and carrot.
6. Heat the pan until the mixture is simmering, allow to simmer for 15 minutes.
7. Place into the bottom of an oven proof dish and arrange the sliced potatoes on top.
8. Sprinkle the grated cheese on top of the potatoes.
9. Place in the oven for 30 minutes until the cheese and potatoes on top are golden brown.

Vegetarian Shepherd's Pie

Ingredients:

Filling:

1 leek, sliced

2 carrots, chopped

150g mushrooms, chopped

1 clove of garlic, crushed

3 tbsp dried sage (or 3 fresh leaves if available)

3 tbsp dried thyme (or 3 sprigs of fresh thyme leaves only if available)

250g dried green lentils

750ml vegetable stock (made with 1 vegetable OXO cube)

400g tin of chopped tomatoes

200ml red wine

1 tbsp (vegetarian) Worcestershire sauce

1 tbsp soy sauce

tbsp olive oil

Topping:

2 large sweet potatoes

2 large potatoes

1 small/medium cauliflower, heads only

large knob of butter

handful of grated cheese

Method:

1. Preheat oven to 200C.
2. Heat the oil in a pan and gently fry the leeks, until they begin to soften.
3. Add carrots, mushrooms and garlic, continuing to cook for 4-5 mins, stirring occasionally.
4. Add the herbs, lentils, tinned tomatoes, vegetable stock, red wine, soy sauce & Worcestershire sauce and stir together well.
5. Bring to the boil and allow to simmer on a low heat for 30-40 minutes to thicken slightly.
6. Whilst the filling is simmering, boil the potatoes, sweet potatoes & cauliflower in a pan together for 15 mins until all is soft.
7. Drain the vegetables and add the butter to mash until smooth.
8. Transfer the filling to an oven proof dish and top with the mashed vegetables. Sprinkle the grated cheese on the top.
9. Bake in the oven for 20 minutes until golden brown.

Bean Enchiladas

Ingredients:

Filling:
2 small or 1 large onion, chopped finely

2 garlic cloves, crushed

150g mushrooms, quartered

2 large carrots, chopped finely

An inch slice of a large swede

Few large leaves of kale

2 tins tomatoes

1 tin borlotti beans 

1 tin red kidney beans

1 tbsp paprika

1 tbsp ground coriander

Pinch of cumin

Sprinkle of dried coriander leaves (or some fresh chopped coriander if available)

2 tbsps olive oil

1 tbsp lime juice

Packet of tortilla wraps

Grated cheese

Method:

1. Gently heat oil in pan. Add the chopped onion & garlic, gently fry until soft. 
2. Add mushrooms, kale, swede & carrot. Fry for a few mins. 
3. Add the paprika, coriander (ground & dried), cumin & lime juice and stir well to coat all the vegetables. 
4. Add the tins of beans & tomatoes and mix well. 
5. Simmer on a low heat for 20 mins or until the vegetables are soft. 
6. Place a large spoonful into each wrap & fold them up, place them side by side in a rectangular ovenproof dish.
7. Sprinkle lots of grated cheese on top & grill for a few minutes until golden brown. Or if you prefer a crispier enchilada place in the oven at 180C for 20-30 mins.

Serve with a green salad, guacamole, salsa & sour cream dips, tortilla chips etc for a delicious Mexican meal.

NB Alternative: the filling could also be served with rice

Root Vegetable Pie

Again another real winter warmer...

Ingredients:

Tbsp veg oil

2 onions

1 tbsp thyme

1 large parsnip

3 large carrots

3 medium potatoes

Half a swede
4 tbsps pearl barley

1 heaped tbsp plain flour

1 litre of veg stock (I used 2 veg OXO cubes)

500g puff pastry

Milk or egg to glaze

Method:

1. Preheat oven to 180C.
2. Chop onions finely & the other veg into small chunks.
3. Heat oil in a pan.
4. Add the chopped onion & thyme & fry for a few minutes.
5. Add the carrots, parsnips, swede, celery & potato, place the lid on the pan & gently fry for about 10 minutes.
6. Add the flour & mix well to coat the vegetables.
7. Add the pearl barley & stock, again cover the pan & simmer for 15-20 minutes until veg is softening.
8. Place in an oven proof dish or pie dish.
9. Roll the pastry til approx 0.5cm thick & cut to the shape of the dish. 
10. Brush the edges of the pie dish with milk or egg to allow the pastry to stick.
11. Place the pastry on top of the dish & with a fork or your fingers press the edge of the pastry to the dish.
12. Place a small hole in the centre of the pastry & brush with milk or egg to glaze.
13. Place in the oven for 20-30 minutes or until golden brown. 

Rosemary, Leek & Bean Ragu

I made this recipe using home grown leeks and carrots, it's a real winter warmer.

Ingredients:

A little olive oil
500g leeks, sliced
2 carrots, sliced

2 sprigs of rosemary

400g tin of butter beans, drained

400g tin of black eyes beans, drained

500ml vegetable stock 

1 tbsp of corn flour mixed in cold water

Method:

1. Heat the oil in a pan on a medium heat & add the leeks. Stir continuously for about 7/8 mins until soft.
2. Add the carrots, beans, rosemary & stock and mix together.
3. Bring the pan to simmer, add the corn flour/water mix & stir in well. 
4. Simmer for about 20 mins until it begins to thicken.

Serve with mashed potato, crusty bread or garlic bread.

Lentil Shepherd's Pie

Ingredients:

Topping:

500g potatoes, peeled and chopped

splash of milk

50g butter

few handfuls of grated cheese

salt & pepper

Filling:

1 onion, chopped finely

1 clove of garlic, crushed

1 tbsp thyme

1 bay leaf

300g lentils

2/3 large carrots, chopped

handful of frozen peas

handful of frozen sweetcorn

1 tin of black eyed beans

600ml vegetable stock

splash of Worcester sauce (vegetarian one)

1 tbsp tomato puree

olive oil

Method:

1. Preheat oven to 180C.
2. Gently fry the onion, garlic & thyme in the oil, until soft.
3. Add a little more oil & the lentils, coating them in the oil.
4. Add the vegetable stock, carrots, peas, sweetcorn, black eyed beans, bay leaf, Worcester sauce & tomato puree, mix well.
5. Bring to the simmer, with the lid on the pan simmer for 20-30 mins until the carrots are soft & lentils are cooked but not too mushy.
6. Whilst the lentils are simmering, prepare the potatoes & boil them in a pan of boiling water until soft.
7. Mash the potatoes with the butter, milk and a handful of cheese. Add the seasoning to taste.
8. Place the lentil filling into the bottom of an ovenproof dish and top with the mashed potato.
9. On top sprinkle another handful of grated cheese.
10. Place in the oven for about 30 mins or until the topping is golden brown.

Serve with a green salad or crusty bread.

Creamy Chicken, Bacon, Leek & Mushroom Pie

Ingredients:

250g ready made puff pastry

3 large or 4 medium chicken breasts

125g pancetta

Olive oil

200ml chicken stock

3 leeks, sliced

200g button mushroom, halved

2 medium carrots, chopped finely

75g butter

300ml milk 

5 tbsp flour

1 tbsp thyme

Handful of grated cheese

Seasoning 

A little egg or milk for glazing 

Method:

1. Chop chicken into roughly inch squares.
2. In a bowl mix together 3 tbsps of flour & the thyme.
3. Coat the chicken in the flour mix.
4. Heat a little olive oil in a pan until hot & add the pancetta & flour coated chicken chunks. Stir continuously until the chicken chunks are beginning to brown.
5. Add the leeks, carrots & mushrooms & a little more oil, continue to stir until the leeks are soft.
6. Mix the chicken stock with the leftover flour from coating the chicken & then add to the pan. Allow to continue to simmer for a few minutes.
7. In another pan on a low heat melt the butter and once melted remove from heat to add 2 tbsps of flour, mix to a thick paste.
8. Place back on the heat & add the milk a little at a time, whilst whisking to ensure the paste is completely combined with the milk. Gradually the sauce will begin to thicken, but keep stirring until it's the desired consistency. 
9. Place the chicken & bacon mix into the bottom of a pie dish, sprinkle over the cheese & pour over the white sauce, gently mix together slightly & allow to cool.
10. Preheat oven to 160C.
11. Roll out the pastry to the desired shape, size & thickness for your pie dish.
12. With the milk or egg for glazing brush around the edge of your pie dish & the place the pastry over the filling, crimping the edges of the pastry to the pie dish edge to seal. Make a hole in the middle of the pastry with a knife.
13. Glaze the pastry case with the milk or egg & place in the oven for 30-40 mins or until golden brown & bubbling. 

Enjoy with some greens and boiled new potatoes.

Slow Cooked Moroccan Chicken & Aubergine Tagine

Ingredients:

5 chicken thighs

2 medium aubergines

2 onions

4 carrots

75g sultanas

75g apricots 

2 chicken oxo cubes in 500ml boiling water

1 tbsp cinnamon

1 tbsp ginger

1 tbsp cumin 

2 tbsps flour

Black pepper

Method:

1. Chop aubergines into 1-2 inch chunks & place in the bottom of the slow cooker.
2. Next place the chopped onions, carrots, sultanas & apricots on top of the aubergines.
3. In a bowl or jug mix the OXO cubes with the boiling water & add the spices & flour, mixing well.
4. Place the chicken thighs on top of the vegetables & fruit but push them into the vegetable mix and pour over everything the stock & spice mix.
5. Place on low in a slow cooker for 6-8 hrs or on high for 3-4 hrs.
6. Serve with rice or couscous.

Slow Cooked Ham Stew

Ingredients:

2kg ham joint, soaked overnight to reduce the salt

2 onions, chopped finely

half a swede, chopped into chunks

6 carrots, peeled & sliced

1 can of baked beans

2 cans of tinned tomatoes

1 can of kidney beans

1 tbsp tomato puree

2 tbsps mixed herbs

Method:

1. Chop the onions, swede & carrots and place in the bottom of a slow cooker dish.
2. Add the baked beans, tinned tomatoes, kidney beans, tomato puree & herbs and mix well.
3. Cut off as much fat as possible from the ham joint.
4. Make a dip in the bean & veg mix and place the ham joint on top.
5. Pour over 300ml boiling water.
6. Cook on high for 1 hr, then low for another 6-7 hrs.

Serve with rice or potatoes.

Spring Seeds

This was my conservatory windowsill a week or so ago...

...lots of new growth and potential for the summer garden of 2016. Now, it is beginning to look a bit like a forest. I am looking forward to the end of this cold weather & the frosts to be able to begin planting out in the garden.

Pesto Veg Pasta Salad

Ingredients:

750g pasta shapes

1 jar (190g) green pesto

5 tbsp olive oil

2 large carrots, finely chopped

150g frozen peas

150g frozen sweet corn

100g baby corn, finely chopped 

200g sundried tomatoes, finely chopped

5 tbsp dried basil 

Plenty of black pepper

Method:

1. Cook pasta, leave to cool a little.
2. Steam the sweet corn, carrots, baby corn & peas until soft. 
3. Add the olive oil & pesto to the pasta & mix well. 
4. Add the steamed veg, chopped sundried tomatoes, black pepper & basil & again mix well. 

Serve cold as part of a buffet or alone as a meal. 

Slow Cooked Sausage & Bean Casserole

Ingredients:

15 sausages

3 onions, chopped finely

4 carrots, sliced

1 tbsp sage

1 tbsp mixed herbs

1 tin of black eyed beans

1 tin of kidney beans

1 tin of sweetcorn (or frozen)

2 tins of chopped tomatoes

1 vegetable OXO cube

1 tbsp tomato puree

1 tbsp cornflour mixed in a little cold water

200ml boiling water

Method:

1. Place the sausages in the bottom of the slow cooker.
2. Add the chopped onions, carrots, herbs and mix well.
3. Next add the tins of beans, sweetcorn and tomatoes again mixing well.
4. Next sprinkle the OXO cube on top, add the tomato puree and cornflour, before lastly the boiling water and mix very well together.
5. Place the slow cooker on high for 1 hour, then low for 5-6 hours.

Serve with rice, pasta or mashed potatoes

NB This recipe serves about 12 people, but I always cook large quantities and then freeze for another day.

Baked Stuffed Cheesy Mexican Pittas

Ingredients:

4 pitta breads
1 red pepper, sliced
1 onion, chopped finely
1 carrot, chopped into sticks
100g mushrooms, sliced
1 tbsp paprika
1 tbsp ground coriander
1 tsp dried coriander leaves
1 tsp lime juice
1 tbsp olive oil
pinch of cumin
pinch of dried chillies
1 garlic clove, chopped finely
grated cheese
more olive oil for drizzling or brushing onto pittas

Method:

1. Preheat oven to 170C.
2. In a bowl mix together the ground & dried coriander, cumin, paprika and chillies with the oil and lime juice into a paste.
3. Add the onions and garlic to the paste & mix well.
4. Heat a pan until it's hot and add the onion & paste mix, frying until the onions are beginning to soften. 
5. Add the vegetables to the pan and fry until soft.
6. Take the pitta breads and cut in half, opening up the pocket in the bread.
7. Stuff the pittas with grated cheese and the cooked vegetable mix.
8. Place the stuffed pittas on a baking tray and drizzle or brush with some olive oil.
9. Bake in the oven for 15-20 mins or until looking golden.

Serve with a lovely green salad as a light lunch.

Carrot and Coriander Soup

Vegetable soups are full of vitamins and good nutrition, so great for the new Year diets ;) but they're also delicious and warming on the cold winter days.

Ingredients:

1kg carrots

a potato or swede or any other root vegetables

a litre of vegetable stock (made with 2 OXO cubes)

1 tbsp dried coriander

2 tbsp ground coriander

1 tsp cumin

Method:

1. Peel and chop the vegetables into chunks.
2. Place into a pan with the stock, coriander leaf, ground coriander and cumin.
3. Pour over the vegetable stock and boil until the vegetables are soft.
4. Blend til smooth with a hand blender or food processor.

Enjoy on a cold winters day with crusty bread and butter.

Carrot & Sweet Potato Mash

I was planning on cooking sausage and mash for my family tonight but wanted to make it with a difference, so we had sausage, homemade potato wedges and vegetable mash with onion gravy. It was delicious.

Ingredients:

5 medium carrots, peeled & sliced

3 medium sweet potatoes, peeled & chopped

3 garlic cloves, crushed

1 tsp ground cumin

25g butter

black pepper

Method:

1. Place the carrots, sweet potatoes and garlic cloves into a pan of water and bring to the boil.
2. Simmer until the vegetables are nice and tender (easy to mash).
3. Drain the vegetables and add the cumin, butter and other seasoning if required and mash.

Serve as an alternative vegetable side dish to many amazing meals or as I did an alternative to sausage and mash!

Sausage & bean casserole

Ingredients:10 pork sausages

olive oil

1 onion, chopped finely

a handful of chopped fresh parsley 

1 carrot, chopped

half a swede

1 parsnip, chopped

1 tin of beans

1 tbsp tomato purée

1 tsp mustard 

1 tbsp Worcestershire sauce

300ml veg stock

Method:

1. Preheat oven to 190C.
2. Place sausages in the casserole dish and put in the oven to cook.
3. Heat the oil in a pan & add the onion & half the parsley for a minute.
4. Add the chopped vegetables (carrots, swede, parsnip) & fry for 4-5 minutes.
5. Add the veg stock, beans, tomato purée, Worcestershire sauce & mustard along with the remaining parsley, allow to simmer for 5 minutes.
6. Once sausages are cooked, add the simmering ingredients from the pan on top of the sausages & place back in the oven for 30 mins.

Serve with mashed or jacket potatoes and some fresh green beans or broccoli.