Pea, Tomato and Paneer Curry

I've never eaten paneer before so decided to experiment with it. I didn't know what to expect from it, but it was actually really easy and tasty. I lowered the fat a bit by frying the cheese in some of that low calorie spray stuff, and it seemed to work OK.

Recipe here

Vegetable Tagine

Another one from the trusty BBC Good Food website (always useful when I'm planning my cooking at work without any recipe books handy.

Recipe here

Lemony Rice and Peas

A good standby, this one - I had everything in the cupboard except some spring onions which can easily be obtained on the way home from work. I didn't bother with the coriander because I didn't have any fresh, but it was still lovely. I also used small tins of lentils and chickpeas and made a half portion, as there blatantly aren't 10 of me!

Recipe link

Herby pea risotto

Serves 1

80g arborio rice
250ml stock
1 onion
100g frozen peas (or a mix of peas, broad beans, green beans etc - whatever's in the freezer)
teaspoon lazy garlic
fresh chopped chives and basil
parmesan
knob of butter
splash of white wine

Melt the butter and gently fry the onion and garlic for a couple of minutes. Add the arborio and coat in the melted butter, then add the wine and stir until it evaporates. Add the stock slowly, stiring until each spoonful of stock is absorbed before adding more. A couple of spoonfuls of stock from the end add the frozen peas and stir in. When all the stock is absorbed and the rice is cooked add the cheese and herbs, stir, season, stir a bit more and serve.

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

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

Vegetable Biryani

Tonight I'm trying this baked veg biryani. I've modified the recipe a bit, I'm using carrot instead of sweet potato because that's what I have, I'm using a mix of sugar snap peas and green beans, and I've chucked some broccoli in because I can't think of anything else to use it in this week. I'm also using plain cashews rather than salted ones. But fingers crossed it should still turn out OK.

Update - it was good, but HOT. A medium or mild curry paste probably wouldn't do any harm...

Grilled Halloumi with Cous Cous

One from the BBC Good Food website today.

I'm still searching for new ways to eat broccoli, and I love love love halloumi, so I decided to try this. The calories are a bit on the high side, but I've done a 20 mile run this morning so I guess that I've burned them off. I used half the cheese and cous cous, with all the veg, and it made loads.

I do love halloumi...

Leek, pea and spinach soup

10g butter
2 leeks, chopped, washed and drained
1 teaspoon thyme leaves
1 clove garlic, chopped
900ml vegetable stock
275g frozen peas
100g baby spinach leaves
1 tablespoon mint

Melt the butter in a pan and cook the leeks, thyme and garlic over a gentle heat until soft but not brown.

Add the stock, bring to the boil and add the peas and lettuce. Cook until the spinach has wilted down and the peas are tender.

Stir in the mint, then blend, reheat and season.

Serves 4.

Quinoa and rice with pumpkin seeds and broccoli

1 tbsp extra virgin olive oil
2 small onions, chopped
60g brown rice
60g quinoa
300ml vegetable stock
125g frozen peas
125g small broccoli florets
25g pumpkin seeds

Heat the oil in a pan and saute the onion for about 5 minutes. Add the rice, quinoa and stock , stir, bring to the boil and simmer for 20 - 25 minutes until the liquid has been absorbed and the grains are tender. I found it needed more liquid as it was cooking.

Add the peas and broccoli and cook for another 3 - 4 minutes. At this point I departed from the recipe, decided it needed a bit more flavour and added some soy sauce too.

Stir in the pumpkin seeds, season and serve.

Serves 2