Saturday, 30 June 2007

Spicy tofu and peas

1 onion, chopped
2 tbsp vegetable oil
2 garlic cloves, chopped
2 tsp grated ginger
1 tsp cumin seeds
1/2 tsp turmeric
250g tofu, cubed
1 tin chopped tomatoes
150g frozen peas
1 tbsp lemon juice

Cook the onion in the oil for 5 minutes until starting to soften. Add the garlic, ginger, cumin and turmeric and cook for another minute. Add the tofu and cook for 5 minutes, stirring. Then add the tomatoes and peas, cook for another 3 - 4 minutes. Stir in the lemon juice and serve.

Serves 3 - 4

Green bean and mint broth

4 tablespoons olive oil
1 onion, thinly sliced
1 garlic clove, chopped
1.5 litres vegetable stock
200g green beans, cut into 2cm pieces
400g runner beans, cut into 2cm pieces
200g frozen broad beans (couldn't find fresh)

Heat the olive in a pan, cook the onion over a low heat for 10 minutes. Add the garlic and cook for another 5 minutes.

Pour in the stock and simmer for 5 minutes, add the beans and mint and cook for another 6 minutes.


Serves 5 - 6

Balsamic green bean pasta

I've been a bit slack at updating my recipes recently. I've tried various things, some of which have been more successful than others. Some of the hits:

100g wholewheat pasta
100g frozen green beans
5 sundried tomatoes (the dry ones, not the ones in oil)
balsamic vinegar
tomato puree
lazy garlic

Cut the sundried tomatoes and soak in water. Cook the pasta for 5 minutes. Add the green beans and cook for a further 5 minutes.

Drain the tomatoes, pasta and beans.

Put a teaspoon or so of garlic, a tablespoon of balsamic vinegar and a little tomato puree in the pan and mix, adjusting quantities to get the desired consistency. Add the beans, pasta and tomatoes and stir to coat. Season with the pepper, and serve topped with grated parmesan.

Serves 1

Saturday, 9 June 2007

New potato and asparagus salad

Serves 4

450g new potatoes, halved lengthways
175g french beans
225g asparagus spears
175g sugar snap peas
85g rocket
grated parmesan
4 tbsp garlic vinegar (or white wine vinegar with some added garlic)
120g pesto

Mix the garlic vinegar and pesto, chill.

Boil a big pan of water. Add the potatoes for 6 minutes, the french beans for another 2 and the asparagus and sugar snap peas for another 2 after that. Drain and rinse with cold water.

Mix the veg with the rocket and dressing, tss together, season and serve sprinkled with cheese

Peppers stuffed with cous cous

Serves 4

4 small red peppers
4 small yellow peppers
200g cous cous
400ml boiling water
4 tbsp olive oil
2 red onions, sliced
3 garlic cloves, crushed
4 tsp cumin seeds, crushed
1/2 tsp ground cinnamon
2 tsp harissa
zest and juice of 1 lemon
400g can chickpeas
4 tbsp chopped mint
4 tbsp chopped parsley

Cut the tops off the peppers and remove core and seeds.

Pour the water over the cous cous, cover and soak for 10 minutes.

Cook the onions in half the oil for 5 minutes, add the garlic, cumin and cinnamon and fry for another 2 minutes.

Mix the onion mixture, cous cous, chickpeas, harissa, herbs and lemon together and spoon into the peppers. Put the lids back on, brush with oil and grill for 10 - 15 minutes, turning occasionally.