|
Posted on 05.26.06 by Administrator @ 2:42 am Edit This
People have been writing to me just recently requesting more beans and pulses recipes, so here’s a delicious chickpea stew recipe my next door neighbour gave me last week. Chickpea Stew 2 tbsp olive oil Heat a large deep frying pan over a medium to high heat. Add the oil, onion, garlic, ginger, chillies and salt and cook for five minutes (or until the onions are soft) being careful to stir regularly. Add the chickpeas, 80ml/2¾fl oz water, cumin, turmeric and pepper and cook for five minutes or until the water evaporates. Add the tomatoes and cook for another two minutes to soften. Remove from the heat and check for seasoning. Stir through the spinach and top with yoghurt. To make the pitta crisps, break up pieces of pitta bread and drizzle with olive oil, salt, pepper and paprika. Bake in a moderate oven for 10-12 minutes or until crisp. Serve with the stew on a warmed plate. Filed under: Vegetarian and Soups Comments: None |
|
Posted on 05.08.06 by Administrator @ 3:40 am Edit This
Here’s a recipe packed full of healthy fresh vegetables - simply leave out the lardons or bacon if you prefer a vegetarian version… Bean, Vegetable & Bacon Soup 2 tblspns olive oil (I use less, and prefer groundnut oil) Heat oil in large pan, add onions and bacon/lardoons. Fry for about 5 mins until onion is starting to brown. Tip in carrots, celery, potato, garlic and mushrooms. Stir well and cook for a few minutes. Add tomatoes, stock and sage. Bring to boil, stirring. Reduce heat to simmer and cook for 15 minutes. Add finely sliced Brussels sprouts, or shredded cabbage, kale, spinach, broccoli. Cook for further 15 minutes. Drain and rinse beans. Add to pan with parsley. Heat through, season to taste if necessary and serve. Filed under: Soups Comments: None |
|
Posted on 11.21.05 by Administrator @ 4:43 am Edit This
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 Edit This
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 10.11.05 by Administrator @ 1:29 am Edit This
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 05.11.05 by Administrator @ 6:12 pm Edit This
Well, it might be spring here, but it’s awfully cold right now! I made some nice minestrone soup yesterday for lunch to help us all warm up and I thought I’d share the recipe with you today. Don’t forget that you can use some of that wonderfully healthy Chinese leaf I was telling you about yesterday in this recipe as a substitute for the green cabbage… Minestrone Soup - serves 8 1 tbsp oil Heat the oil in a large pan and fry the onions until soft. Add carrots, celery, leek and garlic and cook for ten minutes. Add all the remaining ingredients plus salt and pepper to taste. Bring to the boil, then simmer for 40 minutes. Remove the bouquet garni and serve sprinkled with grated Parmesan. Filed under: Vegetarian and High-fibre and Low-fat and Soups Comments: None |
|
Posted on 05.06.05 by Administrator @ 3:32 pm Edit This
This soup is great lunch for the summer and makes a delicious starter to a more formal meal. Don’t forget to allow two hoursfor chilling it in the fridge before serving… Chilled Yogurt & Mint Soup - serves 4 300 g (10 oz) natural yogurt Place yogurt and tomato juice in a bowl and mix thoroughly. Add milk, garlic, cucumber, chopped mint and season with salt and pepper to taste. Place in the fridge to chill for 2 hours. Garnish with sprigs of mint to serve. Filed under: Vegetarian and Soups Comments: None |
|
Posted on 04.09.05 by Administrator @ 9:39 pm Edit This
I make and eat soup throughout most of the year, except the middle of the summer (I guess it comes from growing up in chilly England!) and this is a favourite soup recipe of mine.. It’s great for lunches and suppers, served with wholemeal bread.. Pea Soup - serves 4 225g (8oz) dried split peas Soak split peas in water overnight. Drain and place in a large saucepan with the stock, onions, carrot, turnip, mint and salt and pepper to taste. Bring to the boil and simmer one and a half hours until the peas are soft. Cool, then blend in a liquidiser or push through a sieve until smooth. Add sugar to taste and reheat; serve hot. Filed under: Vegetarian and High-fibre and Low-fat and Soups Comments: None |