Makes 1 serving
This soup changes everytime I make it, because I just use what veg I have lying around. The ingredients listed below are only sample ones. You can use whatever you wish. If making for more than one person, double the veg amount. If you're going to be serving it with bread or as a starter or filler meal, don't double the noodles.
I often make this in the evening if I haven't eat much during the day, it's great for filling me up.
Ingredients:
1 packet of noodles (super noodles etc)
half an onion, sliced and chopped
quarter of a bell pepper, sliced and chopped
2 cloves of garlic
random herbs & spices
2tsps cider vingear
2tsps lemon juice
1tbsp tomato puree
optional: cheese, egg, left over mashed potato
(if using cardomon and fennel you'll need to add 1tsp malt vingear to balance the soup)
Method:
1. boil the kettle, open the packet of noodles (discard the seasoning). put noodles in saucepan (might have to break them half, it doesn't matter if you do this). Pour boiling water over noodles. Ignore noodles.
2. In a pan (high heat) place a knob of butter with some freshly ground salt and pepper. Place the chopped veg into the pan and stir.
3. When the onion and garlic begin to change colour add the vingear, lemon juice and tomato puree. Stir.
4. Add your chosen herbs and spices. Stir. Turn heat down low.
If adding egg to the soup, whisk an egg in a cup on its own, add to the soup and turn up heat to full. Quickly stir the egg into the mix until it cooks. Take off heat.
If adding mashed potato, add it AFTER you add the vinegar etc.
5. Boil the kettle.
6. If you using cheese, grate the cheese.
7. Take the veg mix off the heat.
8. Drain the noodles and place into soup bowl, fill up soup bowl to just below the top with boiling water.
9. Add half of the cheese and stir into the noodle and water mix with 2 forks.
10. Add the veg mix from the pan and stir well.
11. Add the other half of the cheese on top.
12. Add extra black pepper on top if desired.
13. Enjoy :)
Showing posts with label Vegetarian. Show all posts
Showing posts with label Vegetarian. Show all posts
Friday, 17 May 2013
Saturday, 23 February 2013
Bunny's Veggie Lasagne
Ingredients:
For the veggies:
1-2 cloves of garlic, roughly chopped
1 red onion. roughly chopped
1 courgette (aka zucchini), sliced into circles, then quartered.
6-8 button mushrooms, roughly sliced. (amount depends on the size).
2 eggs
dash of soy milk (or whatever milk you use)
For the tomato sauce:
8-10 cherry tomatoes, cut in half and then quartered
1 tsbp tomato puree
herbs and spices (I used 2 tsp herbs de provence and 2 tsp chinese five spice).
4-5 lasagne sheets, depending on the size of your lasagne dish.
Vegetarian cheddar cheese
Vegetarian blue cheese
oil, butter, salt and pepper for cooking.
Method:
1. Place a dash of oil into a heavy pan or wok, add some butter, salt and pepper and let the butter melt.
2. When the butter has melted put all the veggies into the wok and cook slightly on a hot heat. Stirring ocassionally.
3. Whisk the eggs with the milk and add to the veggies a bit at a time, stirring each time after adding. Usually takes 3 times to add this mixture.
4. Place the mixture into a lasagne dish.
5. Put the oven on at 200°C, 400°F or Gas Mark 6
6. Make the tomato sauce.
7. Place a dash of oil into a heavy pan or wok, add some butter, salt and pepper and let the butter melt.
8. When the butter has melted put the tomatoes in and stir, let it sit on a high heat until the skin is coming off the tomatoes and it's bubbling away.
9. Put in the tomato puree and stir.
10. Add the herbs and spices and stir.
11. Layer the lasagne on top of the veggie mix.
12. Place the tomato sauce on top of the lasagne sheets.
13. Grate a mix of vegetarian cheddar and blue cheese over the top of the lasagne.
14. Put in the oven for 15 - 25 mins
14. Eat and enjoy.
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Note: You can put whatever veggies you like into this. I just used what I had.
If you have no lasagne sheets you could easily make this into a pasta bake, just use pasta instead of lasagne sheets. Though you would need to cook the pasta first.
For the veggies:
1-2 cloves of garlic, roughly chopped
1 red onion. roughly chopped
1 courgette (aka zucchini), sliced into circles, then quartered.
6-8 button mushrooms, roughly sliced. (amount depends on the size).
2 eggs
dash of soy milk (or whatever milk you use)
For the tomato sauce:
8-10 cherry tomatoes, cut in half and then quartered
1 tsbp tomato puree
herbs and spices (I used 2 tsp herbs de provence and 2 tsp chinese five spice).
4-5 lasagne sheets, depending on the size of your lasagne dish.
Vegetarian cheddar cheese
Vegetarian blue cheese
oil, butter, salt and pepper for cooking.
Method:
1. Place a dash of oil into a heavy pan or wok, add some butter, salt and pepper and let the butter melt.
2. When the butter has melted put all the veggies into the wok and cook slightly on a hot heat. Stirring ocassionally.
3. Whisk the eggs with the milk and add to the veggies a bit at a time, stirring each time after adding. Usually takes 3 times to add this mixture.
4. Place the mixture into a lasagne dish.
5. Put the oven on at 200°C, 400°F or Gas Mark 6
6. Make the tomato sauce.
7. Place a dash of oil into a heavy pan or wok, add some butter, salt and pepper and let the butter melt.
8. When the butter has melted put the tomatoes in and stir, let it sit on a high heat until the skin is coming off the tomatoes and it's bubbling away.
9. Put in the tomato puree and stir.
10. Add the herbs and spices and stir.
11. Layer the lasagne on top of the veggie mix.
12. Place the tomato sauce on top of the lasagne sheets.
13. Grate a mix of vegetarian cheddar and blue cheese over the top of the lasagne.
14. Put in the oven for 15 - 25 mins
14. Eat and enjoy.
--------
Note: You can put whatever veggies you like into this. I just used what I had.
If you have no lasagne sheets you could easily make this into a pasta bake, just use pasta instead of lasagne sheets. Though you would need to cook the pasta first.
Sunday, 3 February 2013
Key Lime Pie
Ingredients:
225g (8oz) Digestive Biscuits
75g (3oz) butter, melted
1 x 395g tin of condensed milk
3 medium egg yolks
finely grated zest of 3 and half limes and
the juice of 4 limes. Keep half a lime back to decorate.
284 mil (10floz) whipping cream
1 tbsp icing supar
1/2 coarsly grated lime zest to decorate.
You will also need one 8" / 22cm loose bottomed tart tin.
Method:
1. Heat the oven to 160°C, 325 °F , Gas Mark 3.
2. Leave the eggs out at room temperature.
3. Place the biscuits into a blender and blend until smooth. Or place them in a strong bag and hit them with a rolling pin.
4. Place the blended biscuits into a mixing bowl.
5. Place the butter into a pan on a low heat and watch it until it melts. DO NOT let it burn.
6. When the butter is fully melted, take it off the heat and add it to the biscuits. Mix well.
7. Place the biscuit and melted butter mix into the bottom of the tin and smooth the base with the back of a spoon.
8. Lift the tin BY THE SIDES and place in the oven ontop of a metal tray. Leave in the oven for 10 mins. After 10 mins remove from the oven and cool at room temperature.
Meanwhile make the filling.
9. Seperate the egg yolks into a mixing bowl, placing the egg whites into a seperate bowl (Not used in this recipe). Whisk the egg yolks for 1 min with an electric whisk.
10. Add the condensed milk and whisk for 3 mins.
11. Add the finely grated zest of 3 and a half limes and the juice of 4 limes and whisk again for 3 mins.
12. Pour the filling mix into the cooled base and with a spatula carefully spread it ontop of the base.
13. Lift the tin BY THE SIDES and place in the oven ontop of a metal tray. Leave in the oven for 15 mins.
14. Cool at room tempertaure for 1 hour, then put it carefully in the fridge to chill for 3 hours or overnight.
Before you serve, make the topping.
15. Carefully remove the pie from the tin and put it on a serving plate.
16. Whip the cream with the icing sugar until the mixture is thick and when you turn the bowl upside down the mixture does not come out.
17. Using a spatula carefully spread the cream over the top of it.
18. Coarsly grate one half of lime zest on top for decoration.
19. Slice, eat and enjoy!
----------
The above is an amended recipe, the original recipe can be found here
225g (8oz) Digestive Biscuits
75g (3oz) butter, melted
1 x 395g tin of condensed milk
3 medium egg yolks
finely grated zest of 3 and half limes and
the juice of 4 limes. Keep half a lime back to decorate.
284 mil (10floz) whipping cream
1 tbsp icing supar
1/2 coarsly grated lime zest to decorate.
You will also need one 8" / 22cm loose bottomed tart tin.
Method:
1. Heat the oven to 160°C, 325 °F , Gas Mark 3.
2. Leave the eggs out at room temperature.
3. Place the biscuits into a blender and blend until smooth. Or place them in a strong bag and hit them with a rolling pin.
4. Place the blended biscuits into a mixing bowl.
5. Place the butter into a pan on a low heat and watch it until it melts. DO NOT let it burn.
6. When the butter is fully melted, take it off the heat and add it to the biscuits. Mix well.
7. Place the biscuit and melted butter mix into the bottom of the tin and smooth the base with the back of a spoon.
8. Lift the tin BY THE SIDES and place in the oven ontop of a metal tray. Leave in the oven for 10 mins. After 10 mins remove from the oven and cool at room temperature.
Meanwhile make the filling.
9. Seperate the egg yolks into a mixing bowl, placing the egg whites into a seperate bowl (Not used in this recipe). Whisk the egg yolks for 1 min with an electric whisk.
10. Add the condensed milk and whisk for 3 mins.
11. Add the finely grated zest of 3 and a half limes and the juice of 4 limes and whisk again for 3 mins.
12. Pour the filling mix into the cooled base and with a spatula carefully spread it ontop of the base.
13. Lift the tin BY THE SIDES and place in the oven ontop of a metal tray. Leave in the oven for 15 mins.
14. Cool at room tempertaure for 1 hour, then put it carefully in the fridge to chill for 3 hours or overnight.
Before you serve, make the topping.
15. Carefully remove the pie from the tin and put it on a serving plate.
16. Whip the cream with the icing sugar until the mixture is thick and when you turn the bowl upside down the mixture does not come out.
17. Using a spatula carefully spread the cream over the top of it.
18. Coarsly grate one half of lime zest on top for decoration.
19. Slice, eat and enjoy!
----------
The above is an amended recipe, the original recipe can be found here
Sunday, 27 January 2013
Ginger Tea Cake
Ingredients:
4 YOGI TEA Ginger Hibiscus tea bags
300ml (1/2 pint) of boiling water
500g pack sultanas
125g (4oz) light brown sugar
250g plain flour
2 rounded tsp baking powder
1 medium egg, (at room temperature) lightly whisked
1/4 tsp ground cinammon
1/4 tsp chinese five spice
Butter, to serve
You also need a 2lb loaf tin, greased with butter and lined with greaseproof paper. Also a wooden spoon, this cake mixes better with a wooden spoon.
Method:
1. Put the tea bags into a large mixing bowl pour the boiling water over them. Leave for 10 mins.
2. Take two spoons and squeeze the tea out of each tea bag with the tea bag in one spoon and using the back of the other spoon.
3. Add the sultanas. Leave overnight.
4. * Set the oven to 180 °C, 350 °F , Gas Mark 4
5. Grease and line the loaf tin.
6. Measure the sugar and put it into the mixing bowl.
7. Measure the flour and add the baking powder, cinammon and five spice to the flour. Put all these at once into the mixing bowl.
8. With your wooden spoon, mix the ingredients in the mixing bowl well. There should be no flour or sugar visible to the naked eye.
9. ** Crack an egg into a cup and whisk lightly with a fork, add this to the mixing bowl and stir well.
10. Spoon the mixture into the greased and lined 2lb loaf tin. Use the back of a dessert spoon to even out the mixture in the tin.
11. Place in the middle of the oven on a tin tray. This will ensure that the bottom will get evenly cooked.
12. *** Bake in the oven for 1 hour. It will have risen slightly (though not much) and will be brown in colour. Test the cake with a bamboo skewer. If it comes out clean the cake is cooked, if not put it back in again for 10 mins and test again. If the cake is brown, put some tin foil over the top of it, this will stop the top of the cake from burning.
13. When the cake is cooked, turn the oven off and put it back in the oven for 10-15mins.
14. After the above time, take the cake out of the oven and place on a wire cooling rack. STILL IN THE TIN, this is important.
15. After 10 mins gently coax the cake out of the tin, if you tip the tin up to one side gently, the cake will slide out with no problems.
16. Place the cake on the wire cooling rack, when it is completly cool, place a clean dry tea towel over it. Leave overnight.
17. Wrap the cake up in greaseproof paper and string. Then in a clean dry teatowel and string.
18. Place in a dark cupboard and forget about it for 1 week. This will improve the flavour and trust me on this it is worth the wait!
A week later...
19. Unwrap your tea cake, spread some butter on it and enjoy! Try not to eat it all at once.
Wrap the tea cake up again in greaseproof paper and string and in the tea towel and string. Place back in a dark cupboard. Will keep for ages (is like xmas cake in this respect) if you can resist it!
Extra Notes:
* Point 4 - I always make 3 of these cakes at a time. If you are like me and want to make multiple cakes, don't put the oven on until you are about to mix the last cake. This will mean that the oven will be at the correct temperature.
** Point 9 - When making multiple cakes add the egg after you have mixed all the cakes you are wishing to bake.
*** Point 12 - When making 3 cakes it takes roughly 1 & 1/2 hours - 2 hours. You will get to know your oven and when to check them, if making multiples.
Also I make 3 cakes as 3 seperate cakes. They each have a mixing bowl. This ensures that the quanties are correct for the cakes.
After 1 week, the cake is to die for! :) It gets better after 2 weeks (2nd cake). The longer you leave it the yummier it is.
4 YOGI TEA Ginger Hibiscus tea bags
300ml (1/2 pint) of boiling water
500g pack sultanas
125g (4oz) light brown sugar
250g plain flour
2 rounded tsp baking powder
1 medium egg, (at room temperature) lightly whisked
1/4 tsp ground cinammon
1/4 tsp chinese five spice
Butter, to serve
You also need a 2lb loaf tin, greased with butter and lined with greaseproof paper. Also a wooden spoon, this cake mixes better with a wooden spoon.
Method:
1. Put the tea bags into a large mixing bowl pour the boiling water over them. Leave for 10 mins.
2. Take two spoons and squeeze the tea out of each tea bag with the tea bag in one spoon and using the back of the other spoon.
3. Add the sultanas. Leave overnight.
4. * Set the oven to 180 °C, 350 °F , Gas Mark 4
5. Grease and line the loaf tin.
6. Measure the sugar and put it into the mixing bowl.
7. Measure the flour and add the baking powder, cinammon and five spice to the flour. Put all these at once into the mixing bowl.
8. With your wooden spoon, mix the ingredients in the mixing bowl well. There should be no flour or sugar visible to the naked eye.
9. ** Crack an egg into a cup and whisk lightly with a fork, add this to the mixing bowl and stir well.
10. Spoon the mixture into the greased and lined 2lb loaf tin. Use the back of a dessert spoon to even out the mixture in the tin.
11. Place in the middle of the oven on a tin tray. This will ensure that the bottom will get evenly cooked.
12. *** Bake in the oven for 1 hour. It will have risen slightly (though not much) and will be brown in colour. Test the cake with a bamboo skewer. If it comes out clean the cake is cooked, if not put it back in again for 10 mins and test again. If the cake is brown, put some tin foil over the top of it, this will stop the top of the cake from burning.
13. When the cake is cooked, turn the oven off and put it back in the oven for 10-15mins.
14. After the above time, take the cake out of the oven and place on a wire cooling rack. STILL IN THE TIN, this is important.
15. After 10 mins gently coax the cake out of the tin, if you tip the tin up to one side gently, the cake will slide out with no problems.
16. Place the cake on the wire cooling rack, when it is completly cool, place a clean dry tea towel over it. Leave overnight.
17. Wrap the cake up in greaseproof paper and string. Then in a clean dry teatowel and string.
18. Place in a dark cupboard and forget about it for 1 week. This will improve the flavour and trust me on this it is worth the wait!
A week later...
19. Unwrap your tea cake, spread some butter on it and enjoy! Try not to eat it all at once.
Wrap the tea cake up again in greaseproof paper and string and in the tea towel and string. Place back in a dark cupboard. Will keep for ages (is like xmas cake in this respect) if you can resist it!
Extra Notes:
* Point 4 - I always make 3 of these cakes at a time. If you are like me and want to make multiple cakes, don't put the oven on until you are about to mix the last cake. This will mean that the oven will be at the correct temperature.
** Point 9 - When making multiple cakes add the egg after you have mixed all the cakes you are wishing to bake.
*** Point 12 - When making 3 cakes it takes roughly 1 & 1/2 hours - 2 hours. You will get to know your oven and when to check them, if making multiples.
Also I make 3 cakes as 3 seperate cakes. They each have a mixing bowl. This ensures that the quanties are correct for the cakes.
After 1 week, the cake is to die for! :) It gets better after 2 weeks (2nd cake). The longer you leave it the yummier it is.
Wednesday, 29 February 2012
Pasta bake fusion
This is something I came up with to use up what ingredients I had lying around.
Ingredients*:
Half of a green sweet pepper, cut into chunks
1 cup of brocolli, cut into florets
1 onion, chopped chunky
knob of butter for cooking
3 cups of pasta, I used the pasta that was left over in bags from previous recipes
1/2 cup left-over cheese, grated
*any left over veg can be used, this will make this different every time you make it.
Half a jar of pasta bake sauce or any pasta sauce can be used.
Cheese sauce from Macroni cheese
Method:
1. Place the pasta in a saucepan of boiling water.
2. Cook the pasta according to the packet instructions
3. Place the knob of butter into a hot saucepan when melted add the veg.
4. Cook the veg for a few mins on a high heat turn heat down and simmer for 10-15 mins, stirring occassionally.
5. After 10 mins of cooking make the cheese sauce.
6. Put the oven on at 200°C, 400°F or Gas Mark 6
7. When the pasta is cooked drain it and place to one side.
8. Add the pasta bake sauce to the veg, when it is heated through take it off the heat.
9. In a large ovenproof dish place the veg and pasta bake sauce mix on the bottom.
10. Next add the mixed pasta.
11. Then the cheese sauce.
12. Finally add the grated sauce on top.
13. Place in the oven for 15 - 20 mins until the cheese has melted and the top is starting to turn brown.
Ingredients*:
Half of a green sweet pepper, cut into chunks
1 cup of brocolli, cut into florets
1 onion, chopped chunky
knob of butter for cooking
3 cups of pasta, I used the pasta that was left over in bags from previous recipes
1/2 cup left-over cheese, grated
*any left over veg can be used, this will make this different every time you make it.
Half a jar of pasta bake sauce or any pasta sauce can be used.
Cheese sauce from Macroni cheese
Method:
1. Place the pasta in a saucepan of boiling water.
2. Cook the pasta according to the packet instructions
3. Place the knob of butter into a hot saucepan when melted add the veg.
4. Cook the veg for a few mins on a high heat turn heat down and simmer for 10-15 mins, stirring occassionally.
5. After 10 mins of cooking make the cheese sauce.
6. Put the oven on at 200°C, 400°F or Gas Mark 6
7. When the pasta is cooked drain it and place to one side.
8. Add the pasta bake sauce to the veg, when it is heated through take it off the heat.
9. In a large ovenproof dish place the veg and pasta bake sauce mix on the bottom.
10. Next add the mixed pasta.
11. Then the cheese sauce.
12. Finally add the grated sauce on top.
13. Place in the oven for 15 - 20 mins until the cheese has melted and the top is starting to turn brown.
Monday, 19 December 2011
Gingerbread Cake
Ingredients:
125g/4oz self-raising flour
1 tsp mixed spice
3 tsp ground ginger
125g/4oz wholemeal flour
40g/1 & 1/2 oz demerara sugar (brown sugar)
125g/4oz butter
4tbps each of golden syrup and black treacle
1 tsp bicarbonate of soda
125ml/4fl oz warm milk
1 egg, beaten
(the syrup and treacle are easier to get out of the tins if placed without lids in a saucepan of hot water for 5 - 10 minutes)
Method:
1. Preheat the oven to 180°C/350°F/Gas Mark 4
2. Line the baking tin with greaseproof paper
3. Sift the self-raising flour, mixed spice and ginger into a large mixing bowl
4. Mix in the wholemeal flour and the demerara sugar
5. Put the butter, syrup and treacle in a saucepan and heat gently until melted
6. Add the above mixture to the dry ingredients and mix everything together
7. Dissolve the bicarbonate of soda in the warm milk and add the beaten egg
8. Pour into the flour mixture and beat to form a smooth batter
9. Pour the batter mixture into the tin and smooth the top
10. Bake in the centre of the oven for 40 - 45 minutes until well-risen
11. Place a knife in the centre of the cake, if it comes out clean it is cooked
12. Cool slightly in the tin before turning out onto a wire rack
13. Remove the paper, cut into bars and eat
125g/4oz self-raising flour
1 tsp mixed spice
3 tsp ground ginger
125g/4oz wholemeal flour
40g/1 & 1/2 oz demerara sugar (brown sugar)
125g/4oz butter
4tbps each of golden syrup and black treacle
1 tsp bicarbonate of soda
125ml/4fl oz warm milk
1 egg, beaten
(the syrup and treacle are easier to get out of the tins if placed without lids in a saucepan of hot water for 5 - 10 minutes)
Method:
1. Preheat the oven to 180°C/350°F/Gas Mark 4
2. Line the baking tin with greaseproof paper
3. Sift the self-raising flour, mixed spice and ginger into a large mixing bowl
4. Mix in the wholemeal flour and the demerara sugar
5. Put the butter, syrup and treacle in a saucepan and heat gently until melted
6. Add the above mixture to the dry ingredients and mix everything together
7. Dissolve the bicarbonate of soda in the warm milk and add the beaten egg
8. Pour into the flour mixture and beat to form a smooth batter
9. Pour the batter mixture into the tin and smooth the top
10. Bake in the centre of the oven for 40 - 45 minutes until well-risen
11. Place a knife in the centre of the cake, if it comes out clean it is cooked
12. Cool slightly in the tin before turning out onto a wire rack
13. Remove the paper, cut into bars and eat
Wednesday, 30 November 2011
Macaroni Cheese
Ingredients:
8oz macaroni
1 & 1/2 oz butter
1 & 1/2 oz flour
1/2 tsp dry mustard
1 pint fresh milk
6oz mature cheddar cheese, grated
salt and freshly ground black pepper
parsley to garnish
Method:
1. Cook macaroni in boiling water until tender, about 7 - 10 minutes.
2. Melt the butter in a saucepan, add flour and mustard and cook slowly for 2 minutes. Stir often and do not allow mixture to brown.
3. Gradually blend in milk. Cook, stirring until sauce thickens, boils and is smooth. Simmer for 2 minutes and remove from heat.
4. Stir in 4oz cheese. Season to taste.
5. Drain macaroni, add to sauce and mix.
6. Transfer to a 2pint greased flameproof dish.
7. Sprinkle remaining cheese on top and brown under a hot grill.
8. Garnish with parsley.
- to re-heat place in an oven at 200°C, 400°F, Gas Mark 6 for 25 minutes
8oz macaroni
1 & 1/2 oz butter
1 & 1/2 oz flour
1/2 tsp dry mustard
1 pint fresh milk
6oz mature cheddar cheese, grated
salt and freshly ground black pepper
parsley to garnish
Method:
1. Cook macaroni in boiling water until tender, about 7 - 10 minutes.
2. Melt the butter in a saucepan, add flour and mustard and cook slowly for 2 minutes. Stir often and do not allow mixture to brown.
3. Gradually blend in milk. Cook, stirring until sauce thickens, boils and is smooth. Simmer for 2 minutes and remove from heat.
4. Stir in 4oz cheese. Season to taste.
5. Drain macaroni, add to sauce and mix.
6. Transfer to a 2pint greased flameproof dish.
7. Sprinkle remaining cheese on top and brown under a hot grill.
8. Garnish with parsley.
- to re-heat place in an oven at 200°C, 400°F, Gas Mark 6 for 25 minutes
Vegetable Pasta
Ingredients:
1/2oz butter
1 small onion, finely chopped
4oz aubergines, diced
4oz courgettes, diced
2 tomatoes, skinned and chopped
1 garlic clove, crushed
4floz tomato juice
1 & 1/2 oz flour
1 & 1/2 oz butter
3/4 pint fresh milk
salt and freshly ground black pepper
3oz cheddar, grated
4tbsp natural yoghurt
12oz ready to cook pasta shapes
Method:
1. Melt the butter in a saucepan, add vegetables, garlic and tomato juice. Cook for 10 minutes.
2. Place flour, butter and milk in a pan.
3. Heat, stirring continuously until sauce thickens, boils and is smooth. Cook for a minute and season to taste.
4. Add 2oz cheese and yoghurt, stir until melted.
5. Spoon vegetable mixture into cannelloni tubes.
6. Place in an ovenproof dish and pour over sauce.
7. Sprinkle over remaning cheese.
8. Bake at 180°C, 350°F, Gas Mark 4 for 30 minutes.
-If feeling lazy you can mix the vegetable mixture with the pasta shapes
1/2oz butter
1 small onion, finely chopped
4oz aubergines, diced
4oz courgettes, diced
2 tomatoes, skinned and chopped
1 garlic clove, crushed
4floz tomato juice
1 & 1/2 oz flour
1 & 1/2 oz butter
3/4 pint fresh milk
salt and freshly ground black pepper
3oz cheddar, grated
4tbsp natural yoghurt
12oz ready to cook pasta shapes
Method:
1. Melt the butter in a saucepan, add vegetables, garlic and tomato juice. Cook for 10 minutes.
2. Place flour, butter and milk in a pan.
3. Heat, stirring continuously until sauce thickens, boils and is smooth. Cook for a minute and season to taste.
4. Add 2oz cheese and yoghurt, stir until melted.
5. Spoon vegetable mixture into cannelloni tubes.
6. Place in an ovenproof dish and pour over sauce.
7. Sprinkle over remaning cheese.
8. Bake at 180°C, 350°F, Gas Mark 4 for 30 minutes.
-If feeling lazy you can mix the vegetable mixture with the pasta shapes
Vegetable Lasagne
Ingredients:
12oz carrots, thinly sliced
12oz courgettes, thinly sliced
4oz mushrooms, sliced
1 medium onion, thinly sliced
1 green pepper, seeded and thinly sliced
4oz celery, thinly sliced
1 vegetable stock cube
7floz water
4 tbsp flour
2oz butter
1 pint fresh milk
salt and freshly ground black pepper
4oz ready to cook lasagne
6oz mature cheddar, grated
Method:
1. Place vegetables in a saucepan with stock cube and water. Bring to the boil, cover and simmer for 10 - 15 minutes.
2. Place flour, butter and milk in a pan, heat whisking continously until sauce thickens, boils and is smooth. Cook for a minute and season to taste.
3. Place half the vegetable mixture in base of a 10 x 8 inch ovenproof dish.
4. Cover with half the lasagne, some of the sauce and cheese. Repeat layers.
5. Top with remaning sauce and cheese.
6. Bake at 190°C, 375°F, gas mark 5 for 35 - 40 minutes.
12oz carrots, thinly sliced
12oz courgettes, thinly sliced
4oz mushrooms, sliced
1 medium onion, thinly sliced
1 green pepper, seeded and thinly sliced
4oz celery, thinly sliced
1 vegetable stock cube
7floz water
4 tbsp flour
2oz butter
1 pint fresh milk
salt and freshly ground black pepper
4oz ready to cook lasagne
6oz mature cheddar, grated
Method:
1. Place vegetables in a saucepan with stock cube and water. Bring to the boil, cover and simmer for 10 - 15 minutes.
2. Place flour, butter and milk in a pan, heat whisking continously until sauce thickens, boils and is smooth. Cook for a minute and season to taste.
3. Place half the vegetable mixture in base of a 10 x 8 inch ovenproof dish.
4. Cover with half the lasagne, some of the sauce and cheese. Repeat layers.
5. Top with remaning sauce and cheese.
6. Bake at 190°C, 375°F, gas mark 5 for 35 - 40 minutes.
Monday, 28 November 2011
Cinnamon Flop
Makes two 9inch cakes
Ingredients:
5 tbps cocoa powder
1/4 cup cornflour
1/2 cup sugar
2 tsps baking powder
1 pinch salt
1/2 tsp instant coffee
2 cups milk (soy milk can be used)
1 tsp vanilla extract
water to mix
butter to grease cake tins
cinnamon
brown sugar
Method:
1. Pre-heat the oven to 180°C, 350°F, gas mark 4
2. Combine the cornflour, sugar and baking powder
3. Add water and milk and stir until well blended, add more water if required
4. Divide mixture evenly into two greased cake tins
5. Sprinkle tops with cinnamon and brown sugar
6. Bake for 25-30 minutes until a knife comes out clean when dipped in the middle
7. Cool slightly before taking out of the cake tins
8. Slice and eat hot or cold
Ingredients:
5 tbps cocoa powder
1/4 cup cornflour
1/2 cup sugar
2 tsps baking powder
1 pinch salt
1/2 tsp instant coffee
2 cups milk (soy milk can be used)
1 tsp vanilla extract
water to mix
butter to grease cake tins
cinnamon
brown sugar
Method:
1. Pre-heat the oven to 180°C, 350°F, gas mark 4
2. Combine the cornflour, sugar and baking powder
3. Add water and milk and stir until well blended, add more water if required
4. Divide mixture evenly into two greased cake tins
5. Sprinkle tops with cinnamon and brown sugar
6. Bake for 25-30 minutes until a knife comes out clean when dipped in the middle
7. Cool slightly before taking out of the cake tins
8. Slice and eat hot or cold
Carrot Rice with Peanuts
Ingredients:
1 cup long grain rice or basmati rice
2 cups water
1/4 cup roasted peanuts
1 tbsp butter
1 thinly sliced onion
1 tsp finely sliced ginger
1 sweet pepper, finely sliced
salt and black pepper
dash of oil
1oz - 20z of butter
Method:
1. Add the dash of oil to the water in a saucepan, then add the rice and bring to the boil
2. Reduce heat to half the heat and cover with a lid and cook for 15 - 20 mins
3. Blitz the peanuts and set to one side
4. In a frying pan place the butter, turn the heat on high
5. When the butter is melted, add the onion
6. Cook the onion until golden brown, then add the ginger, carrots and add salt and pepper to taste and mix well
7. Reduce the heat to low, cover and simmer for 5 minutes
8. Stir in the pepper and peanuts
9. When the rice is cooked, add to the frying pan and stir gently to mix the ingredients well
Can be served hot or cold
1 cup long grain rice or basmati rice
2 cups water
1/4 cup roasted peanuts
1 tbsp butter
1 thinly sliced onion
1 tsp finely sliced ginger
1 sweet pepper, finely sliced
salt and black pepper
dash of oil
1oz - 20z of butter
Method:
1. Add the dash of oil to the water in a saucepan, then add the rice and bring to the boil
2. Reduce heat to half the heat and cover with a lid and cook for 15 - 20 mins
3. Blitz the peanuts and set to one side
4. In a frying pan place the butter, turn the heat on high
5. When the butter is melted, add the onion
6. Cook the onion until golden brown, then add the ginger, carrots and add salt and pepper to taste and mix well
7. Reduce the heat to low, cover and simmer for 5 minutes
8. Stir in the pepper and peanuts
9. When the rice is cooked, add to the frying pan and stir gently to mix the ingredients well
Can be served hot or cold
Teriyaki Pasta
Ingredients:
8oz pasta
1/2 tsp fresh ginger
1 clove of garlic, finely chopped
1 tbsp vegetable oil
3 cups of finely sliced broccoli
2 cups sliced mushrooms
1/4 cup teriyaki sauce
1/4 cup thinly sliced spring onion
- if you prefer you can swap the quanities of the broccoli and the mushrooms if you are not fond of broccoli
Method:
1. Cook pasta and drain
2. Return the pasta to the saucepan
3. Cook ginger and garlic in hot oil in hot frying pan for roughly 15 seconds
4. stir in the broccoli, mushrooms and teriyaki sauce
5. Cook until the broccoli is tender
6. Stir in the teiyaki mixture in with the pasta and serve
8oz pasta
1/2 tsp fresh ginger
1 clove of garlic, finely chopped
1 tbsp vegetable oil
3 cups of finely sliced broccoli
2 cups sliced mushrooms
1/4 cup teriyaki sauce
1/4 cup thinly sliced spring onion
- if you prefer you can swap the quanities of the broccoli and the mushrooms if you are not fond of broccoli
Method:
1. Cook pasta and drain
2. Return the pasta to the saucepan
3. Cook ginger and garlic in hot oil in hot frying pan for roughly 15 seconds
4. stir in the broccoli, mushrooms and teriyaki sauce
5. Cook until the broccoli is tender
6. Stir in the teiyaki mixture in with the pasta and serve
Aubergine Patties
Ingredients:
1 medium aubergine
2 red sweet peppers, seeded
1 red onion, peeled
2 cloves of garlic, diced
3 tbsps vegetable oil
1 & 1/2 tsp salt
1/2 tsp ground black pepper
1 tbsp tomato paste
2 - 3 eggs beaten
breadcrumbs
Method:
1. Preheat the oven to 200°C, 400°F, gas mark 6
2. Cut the aubergine, sweet pepper and onion into 1inch cubes
3. Mix them in a large bowl with the garlic, oil, salt and pepper
4. Spread them on a baking sheet, roast for 45 minutes, until the vegetables are lightly browned and soft, mixing them once during cooking
5. Cool for a minute or two
6. Blitz until mush
7. Place the beaten eggs into a bowl, place the breadcrumbs onto a plate and put the aubergine mixture into another bowl
8. Take a tablespoon and lift out a tablespoon of the aubergine mix then place into the egg and into breadrcumbs
9. Shape into a pattie shape and place onto a plate. Repeat until all the mixture is used. It is now time to fry the patties
10. I used some oil in a small frying pan along with butter, you don't need a big amount but enough oil to cover the frying pan and about 1oz - 2oz of butter
11. When the oil and butter begin to sizzle, carefully add the patties do not add to many to the pan, leave about 1/3 of the pan empty, this will ensure that you have enough space to turn them over without too much crumbling
12. Turn them over and when they are golden brown on both sides transfer out of the pan into a bowl that has some kitchen roll in the bottom of it
13.Repeat until all the patties have been cooked
1 medium aubergine
2 red sweet peppers, seeded
1 red onion, peeled
2 cloves of garlic, diced
3 tbsps vegetable oil
1 & 1/2 tsp salt
1/2 tsp ground black pepper
1 tbsp tomato paste
2 - 3 eggs beaten
breadcrumbs
Method:
1. Preheat the oven to 200°C, 400°F, gas mark 6
2. Cut the aubergine, sweet pepper and onion into 1inch cubes
3. Mix them in a large bowl with the garlic, oil, salt and pepper
4. Spread them on a baking sheet, roast for 45 minutes, until the vegetables are lightly browned and soft, mixing them once during cooking
5. Cool for a minute or two
6. Blitz until mush
7. Place the beaten eggs into a bowl, place the breadcrumbs onto a plate and put the aubergine mixture into another bowl
8. Take a tablespoon and lift out a tablespoon of the aubergine mix then place into the egg and into breadrcumbs
9. Shape into a pattie shape and place onto a plate. Repeat until all the mixture is used. It is now time to fry the patties
10. I used some oil in a small frying pan along with butter, you don't need a big amount but enough oil to cover the frying pan and about 1oz - 2oz of butter
11. When the oil and butter begin to sizzle, carefully add the patties do not add to many to the pan, leave about 1/3 of the pan empty, this will ensure that you have enough space to turn them over without too much crumbling
12. Turn them over and when they are golden brown on both sides transfer out of the pan into a bowl that has some kitchen roll in the bottom of it
13.Repeat until all the patties have been cooked
Avocado Quesadillas
Ingredients:
2 tomatoes, seeded and chopped into 1/4 inch pieces
1 ripe avocado, peeled, pitted and chopped into 1/4 inch pieces
1 tbsp chopped red onion
2 tsps fresh lemon juice
1/4 tsp tobasco sauce
salt and pepper
3 tbps chopped fresh coriander
tortillas
1/2 tsp vegetable oil
1 & 1/3 cups cheddar cheese
Method:
1. In a small bowl, mix together the tomatoes, avocado, onion, lemon juice and tabasco sauce. Season to taste with salt and pepper.
2. In another small bowl, mix together sour cream, coriande, salt and pepper to taste.
3. Put tortillas on a baking sheet and brush tops with oil.
4. Put under a grill 2 - 4 inches from heat until pale golden.
5. Sprinkle tortialls evenly with cheese and put under grill until cheese is golden.
6. Spread avacodo mixture evenly evenly over 2 tortillas and top each 1 of the remaining tortillas, cheese side down to make 2 quesadillas.
7. Transfer the quesadillas to a cutting board and cut into 4 wedges.
8. Top each wedge with a dollop of sour cream mixture and serve warm.
2 tomatoes, seeded and chopped into 1/4 inch pieces
1 ripe avocado, peeled, pitted and chopped into 1/4 inch pieces
1 tbsp chopped red onion
2 tsps fresh lemon juice
1/4 tsp tobasco sauce
salt and pepper
3 tbps chopped fresh coriander
tortillas
1/2 tsp vegetable oil
1 & 1/3 cups cheddar cheese
Method:
1. In a small bowl, mix together the tomatoes, avocado, onion, lemon juice and tabasco sauce. Season to taste with salt and pepper.
2. In another small bowl, mix together sour cream, coriande, salt and pepper to taste.
3. Put tortillas on a baking sheet and brush tops with oil.
4. Put under a grill 2 - 4 inches from heat until pale golden.
5. Sprinkle tortialls evenly with cheese and put under grill until cheese is golden.
6. Spread avacodo mixture evenly evenly over 2 tortillas and top each 1 of the remaining tortillas, cheese side down to make 2 quesadillas.
7. Transfer the quesadillas to a cutting board and cut into 4 wedges.
8. Top each wedge with a dollop of sour cream mixture and serve warm.
Monday, 21 November 2011
bunny's red salsa
Ingredients:
1 red pepper, roughly diced
1 red onion, roughly diced
4 tbps rice vinegar
1oz to 2oz butter, 1tbps oil and 3tsps chili salt (for cooking)
Method:
1. add the butter, oil & chili salt into a frying pan
2. put the frying pan on a very high heat
3. stir to get the butter melted and everything mixed
4. when the butter has melted add the pepper and onion and stir well
5. turn down the heat to half and cover with a lid
6. check every two minutes and stir when the skin of the pepper begins to peel add the rice vinegar
7. stir well and bring back up to the high heat
8. when there is a little liquid left take it off the heat
9. blitz until it until it resembles a chunky dip
Place into a container and put it the fridge overnight. This dip is more tastier when cold and eaten the day after it was made.
It will keep up to 3 days in an airtight container in the fridge (if it will last that long!)
1 red pepper, roughly diced
1 red onion, roughly diced
4 tbps rice vinegar
1oz to 2oz butter, 1tbps oil and 3tsps chili salt (for cooking)
Method:
1. add the butter, oil & chili salt into a frying pan
2. put the frying pan on a very high heat
3. stir to get the butter melted and everything mixed
4. when the butter has melted add the pepper and onion and stir well
5. turn down the heat to half and cover with a lid
6. check every two minutes and stir when the skin of the pepper begins to peel add the rice vinegar
7. stir well and bring back up to the high heat
8. when there is a little liquid left take it off the heat
9. blitz until it until it resembles a chunky dip
Place into a container and put it the fridge overnight. This dip is more tastier when cold and eaten the day after it was made.
It will keep up to 3 days in an airtight container in the fridge (if it will last that long!)
Sunday, 20 November 2011
Spicy mini mushroom patties
Spicy mini mushroom patties (makes 20 depending on size you make them)
Ingredients:
one small punnet of button mushrooms
1 beaten egg
breadcrumbs, i made from from mixing ground almonds with ground hazelnuts
2 tsps biryani spice mix
3 tsps tikka masala spice mix
Method:
1. blitz the mushrooms until mush
2. add the spices to the mushrooms and mix well
3. put the beaten egg into a bowl and place the breadcrumbs onto a plate
3. empty the mushroom and spice mixture into a bowl
4. using 2 teaspoons shape the spicy mushroom mixture into a the shape of the teaspoon
5. dip this into the egg then into the breadcrumb mix and create a pattie shape then place onto a plate
6. when all the spicy mushroom mixture has been used up it is time to fry the patties
7. i used some oil in a small frying pan along with butter, you don't need a big amount but enough oil to cover the frying pan and about 1oz - 2oz of butter
8. when the oil and butter begin to sizzle, carefully add the patties do not add to many to the pan, leave about 1/3 of the pan empty, this will ensure that you have enough space to turn them over without too much crumbling
9. turn them over and when they are golden brown on both sides transfer out of the pan into a bowl that has some kitchen roll in the bottom of it
10. repeat until all the patties have been cooked.
can be eaten hot or cold
Ingredients:
one small punnet of button mushrooms
1 beaten egg
breadcrumbs, i made from from mixing ground almonds with ground hazelnuts
2 tsps biryani spice mix
3 tsps tikka masala spice mix
Method:
1. blitz the mushrooms until mush
2. add the spices to the mushrooms and mix well
3. put the beaten egg into a bowl and place the breadcrumbs onto a plate
3. empty the mushroom and spice mixture into a bowl
4. using 2 teaspoons shape the spicy mushroom mixture into a the shape of the teaspoon
5. dip this into the egg then into the breadcrumb mix and create a pattie shape then place onto a plate
6. when all the spicy mushroom mixture has been used up it is time to fry the patties
7. i used some oil in a small frying pan along with butter, you don't need a big amount but enough oil to cover the frying pan and about 1oz - 2oz of butter
8. when the oil and butter begin to sizzle, carefully add the patties do not add to many to the pan, leave about 1/3 of the pan empty, this will ensure that you have enough space to turn them over without too much crumbling
9. turn them over and when they are golden brown on both sides transfer out of the pan into a bowl that has some kitchen roll in the bottom of it
10. repeat until all the patties have been cooked.
can be eaten hot or cold
Sunday, 16 October 2011
Vegetarian Chili
This is another meal that bf makes
********
Ingredients:
4 - 6 portions rice
For the sauce:
175g/6oz green lentils
2 tablespoon sunflower oil
1 large onion, chopped
1-2 cloves garlic, crushed
1-2 teaspoon chilli powder
1 teaspoon cumin seeds
1 red & 1 green pepper, stalk & seeds removed & chopped
2 carrots, peeled & chopped
2 x 400g/14oz can chopped tomatoes
1 heaped tablespoon tomatoe purée
300ml/1/2 pint vegetable stock
100g/4oz frozen peas
3 tablespoon vegetarian pesto
175g/6oz mushrooms, wiped & quartered
1 courgette, chopped
salt & freshly ground black pepper
1 can kidney beans, drained & cooked
Method:
1. Place the green lentils in a large bowl and pour boiling water over them. Leave to soak for 30 minutes. (Alternatively, buy a tin of pre soaked lentils.) Drain.
2. Heat the oil in a large saucepan and fry the onion and garlic together with the chilli and cumin, until the onions are softening.
3. Add the peppers, carrots and drained green lentils and cook for 5 minutes, stirring all the time.
4. Add the tomatoes, purée, stock, peas and pesto, bring to the boil and simmer until the lentils are tender (about 30 minutes).
5. Add the mushrooms and courgettes and simmer for 5 minutes more.
6. Season to taste.
7. Add the cooked kidney beans and simmer for 5 more minutes.
8. Serve with cooked rice.
*******
There are lots of vegetarian pestos out there, this has been cooked with a basil pesto and a tomato pesto.
********
Ingredients:
4 - 6 portions rice
For the sauce:
175g/6oz green lentils
2 tablespoon sunflower oil
1 large onion, chopped
1-2 cloves garlic, crushed
1-2 teaspoon chilli powder
1 teaspoon cumin seeds
1 red & 1 green pepper, stalk & seeds removed & chopped
2 carrots, peeled & chopped
2 x 400g/14oz can chopped tomatoes
1 heaped tablespoon tomatoe purée
300ml/1/2 pint vegetable stock
100g/4oz frozen peas
3 tablespoon vegetarian pesto
175g/6oz mushrooms, wiped & quartered
1 courgette, chopped
salt & freshly ground black pepper
1 can kidney beans, drained & cooked
Method:
1. Place the green lentils in a large bowl and pour boiling water over them. Leave to soak for 30 minutes. (Alternatively, buy a tin of pre soaked lentils.) Drain.
2. Heat the oil in a large saucepan and fry the onion and garlic together with the chilli and cumin, until the onions are softening.
3. Add the peppers, carrots and drained green lentils and cook for 5 minutes, stirring all the time.
4. Add the tomatoes, purée, stock, peas and pesto, bring to the boil and simmer until the lentils are tender (about 30 minutes).
5. Add the mushrooms and courgettes and simmer for 5 minutes more.
6. Season to taste.
7. Add the cooked kidney beans and simmer for 5 more minutes.
8. Serve with cooked rice.
*******
There are lots of vegetarian pestos out there, this has been cooked with a basil pesto and a tomato pesto.
Spicy South African Curry
This is one that bf makes and it is really yummy!
******
Ingredients:
6 dried apricots
12 prunes, pitted
75g sultanas or raisins
375ml cups boiling water
2 tbsp sunflower oil
2 medium onions, finely chopped
4 cloves garlic, finely chopped
1-2 green chillies (to taste), finely chopped
2cm/ 1 inch thumb of ginger, peeled and finely chopped
1 small green pepper, coarsely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon fennel seed
1 cinnamon stick (7.5cm/ 3 inches approx)
1 teaspoon salt, or to taste
2 plump vine tomatoes (250g approx), coarsely chopped
2 x 400g cans kidney beans, drained
To serve:
Plain boiled rice
30g toasted peanuts, chopped
1 ripe banana, thinly sliced
Lemon wedges
Method:
1. First boil the kettle. Place the dried fruit in a small saucepan with the boiling water, cover and bring to the boil. Reduce the heat to a simmer and cook for about 20 minutes until plump. Do not drain.
2. Meanwhile, heat a large saucepan over a moderate flame and add oil. Fry the onions until tinged with gold. Add the garlic, chillies, ginger, green pepper and all the spices. Cook, keep stirring for about 1-2 minutes then add the salt, chopped tomatoes and kidney beans. Pour in the fruit with the cooking water. Stir and bring to the boil, then simmer for about 30 minutes, stirring frequently. Taste for seasoning.
3. Serve the curry on top of plain rice, sprinkled with peanuts, a few slices of banana and lemon wedges
**************
My bf used 4 dried slices of apricots for one apricot. Don't let the prunes put you off. It is sweet, so the lemon squeezed over it conteracts the sweetness and also totally changes the flavour but it does make it yummier!!
******
Ingredients:
6 dried apricots
12 prunes, pitted
75g sultanas or raisins
375ml cups boiling water
2 tbsp sunflower oil
2 medium onions, finely chopped
4 cloves garlic, finely chopped
1-2 green chillies (to taste), finely chopped
2cm/ 1 inch thumb of ginger, peeled and finely chopped
1 small green pepper, coarsely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon fennel seed
1 cinnamon stick (7.5cm/ 3 inches approx)
1 teaspoon salt, or to taste
2 plump vine tomatoes (250g approx), coarsely chopped
2 x 400g cans kidney beans, drained
To serve:
Plain boiled rice
30g toasted peanuts, chopped
1 ripe banana, thinly sliced
Lemon wedges
Method:
1. First boil the kettle. Place the dried fruit in a small saucepan with the boiling water, cover and bring to the boil. Reduce the heat to a simmer and cook for about 20 minutes until plump. Do not drain.
2. Meanwhile, heat a large saucepan over a moderate flame and add oil. Fry the onions until tinged with gold. Add the garlic, chillies, ginger, green pepper and all the spices. Cook, keep stirring for about 1-2 minutes then add the salt, chopped tomatoes and kidney beans. Pour in the fruit with the cooking water. Stir and bring to the boil, then simmer for about 30 minutes, stirring frequently. Taste for seasoning.
3. Serve the curry on top of plain rice, sprinkled with peanuts, a few slices of banana and lemon wedges
**************
My bf used 4 dried slices of apricots for one apricot. Don't let the prunes put you off. It is sweet, so the lemon squeezed over it conteracts the sweetness and also totally changes the flavour but it does make it yummier!!
Lentil Loaf
The meaurements for this loaf are in cups. I used measuring cups for the quanity, if you don't have any measuring cups they are available very cheaply.
(cups and teaspoons are level)
*******
Ingredients:
2 cups water,
1 teaspoon salt
1 cup of lentils
1 small onion, diced
1 cup quick-cooking oats
3/4 cup grated cheddar cheese
1 egg
4 1/2oz spaghetti sauce or other tomato based sauce for pasta
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
Method:
1. Add salt to the water and boil in a saucepan
2. Add lentils and simmer covered for 25-30 minutes. Until lentils are soft and most of the water is evaporated
3. Remove from heat
4. Drain and partially mash lentils
5. Scrape lentils from the pan into a mixing bowl and allow to cool slightly
6. Stir in onion, oats and cheese until well mixed
7. Beat the egg and add the egg, sauce, herbs, salt and pepper
8. Mix well
9. Well-grease a loaf tin and spoon the mixture into it
10. Smooth the top with the back of a spoon
11. Bake at 180°C for 30 - 45 minutes until top of loaf is dry, firm and golden brown
12. Test the loaf is cooked by inserting a table knife into the middle of the loaf, if it comes out clean it is cooked
13. Cool in the loaf tin on a wire rack for 10 minutes
14. Run a sharp knife around the edges of the loaf tin, then turn it upside down onto a plate
This loaf is best served cold and served in chunky slices.
(cups and teaspoons are level)
*******
Ingredients:
2 cups water,
1 teaspoon salt
1 cup of lentils
1 small onion, diced
1 cup quick-cooking oats
3/4 cup grated cheddar cheese
1 egg
4 1/2oz spaghetti sauce or other tomato based sauce for pasta
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
Method:
1. Add salt to the water and boil in a saucepan
2. Add lentils and simmer covered for 25-30 minutes. Until lentils are soft and most of the water is evaporated
3. Remove from heat
4. Drain and partially mash lentils
5. Scrape lentils from the pan into a mixing bowl and allow to cool slightly
6. Stir in onion, oats and cheese until well mixed
7. Beat the egg and add the egg, sauce, herbs, salt and pepper
8. Mix well
9. Well-grease a loaf tin and spoon the mixture into it
10. Smooth the top with the back of a spoon
11. Bake at 180°C for 30 - 45 minutes until top of loaf is dry, firm and golden brown
12. Test the loaf is cooked by inserting a table knife into the middle of the loaf, if it comes out clean it is cooked
13. Cool in the loaf tin on a wire rack for 10 minutes
14. Run a sharp knife around the edges of the loaf tin, then turn it upside down onto a plate
This loaf is best served cold and served in chunky slices.
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