|
Posted on 12.24.05 by Administrator @ 9:23 am
Here’s a winter-warmer for you - spicy red cabbage. And remember that cabbage is one of the very healthy cancer-busting vegetables. Eat up! Spicy Red Cabbage 1 large red cabbage, shredded Place all ingredients, except the redcurrant jelly into a large saucepan, bring to the boil, cover and simmer gently for about 1 hour or until the cabbage is tender. Season well, stir through the redcurrant jelly and serve. Filed under: Vegetarian and High-fibre and Low-fat Comments: None |
|
Posted on 11.21.05 by Administrator @ 4:43 am
Here’s a lovely winter recipe for you - but be warned, it makes a HUGE turreen of soup! You’ll need a large suacepan and lots of hungry mouths… Mediterranean Bean Soup 500g of mixed dried beans soaked in water over night (eg. white and green haricots, red kidney beans, aduki beans, all types of lentils, split peas, chickpeas…) Soak the beans overnight, then drain and rinse. Put the beans and all the other ingredients into a large pan with the water or stock. Boil for ten minutes, then cover and simmer for an hour and a quarter until the beans are tender. If you wish to add soup pasta, add in and stir ten minutes before the end of cooking. Season and serve in warmed soup bowls with crusty bread. Filed under: Vegetarian and High-fibre and Low-fat and Soups Comments: None |
|
Posted on 11.09.05 by Administrator @ 3:55 am
As the evenings draw in and the weather cools down, a hot spicy soup is just the thing to warm you up and lift your spirits! Here’s a great recipe for you, packed with nutrition and tasty too… Spiced Lentil Soup - serves 4 225 g / 8 oz red lentils, washed and drained Simmer the lentils, onion, bay leaf, celery and stock in a large covered pan for 40 minutes. Discard the bay leaf and stir in the turmeric and ginger. Season to taste with salt and peppe and stir well. You can either serve this soup as it is, with a rough texture, or blend it smooth. Serve with croutons or crusty bread. Filed under: Vegetarian and High-fibre and Low-fat and Soups Comments: None |
|
Posted on 10.12.05 by Administrator @ 5:35 am
Here’s a yummy lentil recipe and these lentil cakes are great served with a tomato sauce and a salad or vegetables. You can serve them hot or cold, just like vegeburgers. Lentil Cakes - serves 4 175g /6 oz split red lentils Simmer the lentils, bay leaf, cumin, tomatoes and stock in a pan for 30-40 minutes until the lentils are soft and the water has been absorbed. Remove the bay leaf and beat the mixture until smooth. Heat the oven to 190°C (375°C, Gas Mark 5) and grease a baking sheet. Mix the almonds, breadcrumbs and bran and beat half of this into the lentil mixture. Season to taste with salt and pepper, stir in the parsley and beat in the egg. Flour your hands and divide the mixture into eight flat round cakes. Spread the other half of the breadcrumb mixture on a plate and coat the lentil cakes on both sides. Place the cakes on the baking sheet and bake for 25 minutes until golden brown. Filed under: Vegetarian and High-fibre and Low-fat Comments: None |
|
Posted on 10.11.05 by Administrator @ 1:29 am
Well, autumn has arrived here so I’m digging out all my warm stew and soup recipes. Here’s a hearty one for you containing lots of pot barley, one of my favourites… Barley & Vegetable Broth - serves 6 to 8 40g / 1.5 oz pot barley Soak the barley in cold water for one hour. Fry onion in oil until soft. Add the celery, carrots, garlic and turnip and cook for ten minutes. Add the barley, French beans, bouquet garni, stock, soy sauce and salt and pepper to taste. Cover and simmer for 45 minutes. Add tomatoes and parsley, cook for ten more minutes and serve in a warm soup tureen. Filed under: Vegetarian and High-fibre and Low-fat and Soups Comments: None |
|
Posted on 10.04.05 by Administrator @ 11:57 am
On a cool day, there’s nothing better than a spicy stew to warm you up, and these spicy beans do just that. The recipe stipulates red kidney beans but you can always substitute other dried beans such as haricots, chick peas and butter beans. Just use whatever you’ve got in the cupboard… 225g / 8oz dried red kidney beans, soaked overnight Drain the beans then cook them in boiling water forabout an hour, until just tender. Filed under: Vegetarian and High-fibre Comments: None |
|
Posted on 09.01.05 by Administrator @ 9:25 am
Here’s a great new recipe for you for a teabread. It’s ideal for using up those old, over-ripe bananas and it tastes AMAZING! Banana & Raisin Teabread Makes 2 x 450 g loaves Ingredients: 225 g wholemeal flour Heat oven to 180 degrees celsius. Grease 2 x 450-g loaf tins Sift the flour, baking powder, salt and cinnamon, and add any bran remaining in seive. Stir in the sugar, add the bananas, margarine or butter, raisins and eggs and beat for 3 minutes until smooth. Turn the mixture into the loaf tins and bake for 50 minutes to 1 hour, or until a skewer pierced through the centre comes out clean. Stand the tins on a wire rack to cool slightly before turning out. N.B. The teabread is much tastier if left to mellow for 2-3 days wrapped tightly in foil. Filed under: Desserts, cakes, bread & biscuits and High-fibre Comments: None |
|
Posted on 06.14.05 by Administrator @ 10:33 pm
Well, a few of you have asked me to post some bread recipes, so here’s the first. It’s a yummy granary loaf which is both tasy and healthy. Hope you like it…. Granary Loaf 250 g (8 oz) granary flour Mix the two types of flour and salt togather and cream the yeast with a little water in a bowl and put to one side until frothy. Add to the flour with the rest of the water. Add malt extract and oil and mix in to form a dough. Turn dough onto a floured surface, knead for 5 minutes until smooth and springy. Place in a clean bowl, cover it with a damp cloth and leave to rise in a warm place until doubled in size. Turn onto a floured surface and knead for a few minutes. Shape into a round loaf shape, place on a greased baking sheet and brush with water. Sprinkle with cracked wheat and leave to rise in a warm place for about 30 minutes. Bake in a pre-heated oven 220°C (425°C, Gas Mark 7) for 25-30 minutes. Tap bottom of loaf to ensure it is done (if it sounds hollow, then it’s cooked) and cool on a wire rack. Filed under: Vegetarian and Desserts, cakes, bread & biscuits and High-fibre and Low-fat Comments: None |
|
Posted on 06.07.05 by Administrator @ 6:11 pm
Here’s a tasty recipe that uses a wonderful variety of vegetables. What a perfect way to get your daily quota of fresh veg! You can make it as hot or as mild as you like, of course, and serve it with brown rice and cucumber raita… Vegetable Curry - serves 4 2 tbsp oil Cucumber Raita Quarter of a cucumber Heat oil in a pan, fry onions until soft. Add the ground coriander, cumin, garlic and ginger and fry for 1 minute. Add tomatoes, water, chilli, potatoes, carrots, okra, cauliflower and salt and pepper to taste. Mix, cover and cook for 20 minutes until all veg are tender. Stir in the chopped coriander. Serve with brown rice and cucumber raita. Make raita by grating the cucumber, mix it with the yogurt, add salt to taste and sprinkle with cumin. Filed under: Vegetarian and High-fibre and Low-fat and Rice Dishes Comments: None |
|
Posted on 06.06.05 by Administrator @ 4:38 pm
I have adored aduki beans since I was a child - my mother used to make a soup with them and I love the fact that even once they’re well-cooked, they keep a certain crispness to the skin. The texture islovely and is great in soups and salads. Here’s a great recipe for you try - remember to soak the beans overnight… Aduki Bean Salad - serves 6 250 g (8 oz) aduki beans, soaked overnight Boil the beans for 45 minutes until tender (make the first 10 minutes a rapid boil, then turn down and simmer). Drain and stir in the dressing and leave to cool. Add remianing ingredients, season to taste, mix and serve. Filed under: Vegetarian and High-fibre and Low-fat and Salads Comments: None |
| previous posts » |