Winter Slaw with Herbs and Pomegranate

Fresh, bright, full of goodness salad to brighten up your winter dinner.

Winter Slaw with Pomegranate

WINTER SLAW WITH HERBS AND POMEGRANATE

Ingredients:

1/2 medium head of white cabbage, finely shredded

1/2 teaspoon salt

juice of 1 lemon

1 small batch of parsley, finely chopped

even smaller batch of mint, finely chopped

2 tablespoons vegetable oil

seeds from 1/2 – 1 head of pomegranate (depends on the size, optional)

Method:

Place the shredded cabbage in a bowl, sprinkle the salt on it, mix and allow to sit for 15 minutes, until it starts to soften. Add the lemon juice, herbs, oil and mix well. Taste, season well with salt and adjust to taste. It should be sharp and lemony. At the end, sprinkle the pomegranate seed on top, if using. Enjoy!

Mixed Beans and Aubergine Chilli

Aubergine is not the vegetable you usually find in a chilli, but their meaty, spongy texture perfectly absorbs all the flavours and together with the beans makes a delicious combo.

Mixed bean and aubergine chilli

MIXED BEANS AND AUBERGINE CHILLI

(recipe adapted from S. Rimmer’s ‘The Accidental Vegetarian’ book)

Ingredients: 

about 80ml vegetable oil

1-2 aubergines, depends on the size, cut into chunky cubes

1 red onion, chopped

1 green pepper, chopped

4 garlic cloves, finely chopped

2-3 red chillies, finely chopped

1 teaspoon ground coriander

1 teaspoon paprika

1/2 teaspoon cumin

pinch of ground cinnamon

1 x 400g tin chopped tomatoes

1 x 400g tin mixed beans

1 cup of water

1/2 teaspoon sugar (optional)

1/2 teaspoon cocoa powder (optional)

salt and pepper to taste

grated cheese/soured cream to serve (optional)

Method:

  1. Heat some oil in a pan and fry the aubergine pieces for about 7 minutes or until they get some colour and soften. Remove and drain on the kitchen towel.
  2. Fry the onions until soft and translucent, add chopped green peppers, continue to fry for another 4 minutes. Add the garlic, chillies, all spices, stir well and cook for another 2 minutes.
  3. Then add the beans, tomatoes, aubergines, sugar and cocoa powder (if you use it) and a cup of water. Season well, cover with the lead and cook on a medium heat for about 20 minutes.
  4. Check again for seasoning and serve with rice/baked potatoes, with dollop of soured cream and some grated cheese.

Roasted Aubergine and Lentil Soup

It was one of those situations, where I didn’t have a lot in the fridge and had to ‘jazz it up’ as I went along. I had one aubergine and just few cupboard basics. I never thought of adding aubergine to any of my soups before. “What a mistake-a to make-a”!  It works perfectly in a soup. I actually prefer it to potato. This soup is rich, earthy, with a subtle hint of spice, a good helping of garlic and gentle Mediterranean aromas. You can adjust the spice level by adding less/more chilli of course. The soup goes very well with these stout & honey buns.
Roasted Aubergine and Lentil soup
ROATED AUBERGINE AND LENTIL SOUP
Ingredients:
3 tablespoons of olive oil

1 aubergine, cubed

1 onion, finely chopped

1-2 carrots, depends on size, chopped

1 teaspoon of ground cumin

1 teaspoon of herbs of your choice (I had oregano)

1 teaspoon of paprika

pinch of sugar

1 cup of puy lentil

2 cans chopped tomatoes in its own juice or about 500gr fresh tomatoes, chopped

approx 3-4 cups of water/stock, depends how thick you like your soup to be.

2 teaspoons of red wine vinegar (optional)

2 garlic cloves, finely chopped or minced

1 chilli, finely chopped (optional)

salt and pepper to taste
parsley/seeds to garnish (optional)
Method:
1. Heat oven to 200C. Arrange the cubed aubergine in a single layer on a baking sheet, drizzle with some olive oil, mix well and roast for about 20 minutes or until tender and nicely brown.
2. Preheat the rest of the oil in a cooking pot, add onion and carrots and cook them for 5-7 minutes.
3. Then add the spices, herbs, sugar, lentil, tomatoes, water/stock. Bring it to boil, then reduce the heat, cover with the lead and cook it until the lentil is cooked.
4. When the lentil is cooked and tender, add the roasted aubergine to the soup, along with red wine vinegar, garlic and chilli. Season well with salt and pepper.

Banana Bread with Chocolate & Walnuts

Banana bread is like a trusted family member you can always rely on. It is a delicious no fuss cake. Basically, if in doubt, bake a banana bread. And if it’s good just on its own, it’s even better with the addition of chocolate and nuts.

Banana and Chocolate chips bread

 

BANANA BREAD WITH CHOCOLATE AND WALNUTS

Ingredients:

2-3 (depends on the size) ripe bananas, mashed

180g caster sugar

2 eggs

140g softened butter

250g plain flour

2 teaspoons baking powder

100g walnuts, chopped in pieces, plus reserving a few for decoration (optional)

100g plain chocolate, chopped

Method:

  1. Heat the oven to 170C. Line the loaf tin with baking parchment.
  2. Mash the peeled banana in a mixing bowl first. Then add the remaining cake ingredients (except the nuts and chopped chocolate) and beat with an electric mixer until combined and smooth. Once combined add and fold in with a spatula the walnuts and chocolate.
  3. Pour into the prepared tin, decorate top with some walnut halves if you want, and bake it for about 1 hour or until a skewer inserted into the middle comes out clean. Leave it to cool slightly in the tin before transferring it onto a serving dish.

 

Roasted Cauliflower & Aubergine with Lemony Tahini Dressing

Here is a great winter salad for your lunch boxes or an alternative side dish. You can literally roast any veg you like (butternut squash, beetroot, carrots, courgettes, red onion, etc.) In this instance, my chosen vegetables are cauliflower and aubergine.

Grilled Cauliflower & Aubergine with Green Lentil and Tahini dressing

ROASTED CAULIFLOWER, AUBERGINE & GREEN LENTIL SALAD WITH TAHINI DRESSING

Ingredients:

1 cup puy lentil, cooked

1 small cauliflower head, separated into the florets

1 large aubergine, chopped into chunks

1 tablespoon olive oil

2 tablespoons tahini

juice and zest of 1 lemon

1 clove garlic, grated

2-3 tablespoons of hot water

spring onion and parsley to garnish (optional)

salt and pepper to taste

Method:

  1. Preheat the oven to 200C.
  2. Toss cauliflower and aubergine with olive oil, salt and pepper then spread out in an even layer on foil-lined baking sheet. Roast for 25-30 minutes or until browned and tender, stirring half way through.
  3. Meanwhile cook the lentil according the instruction on the packet, if it’s not cooked already.
  4. To make the dressing, in a small bowl, whisk together tahini, lemon juice, zest, garlic and salt. Slowly add in the hot water until it’s reached the desired consistency. Stir in parsley and set aside.
  5. When vegetables are ready, serve on a bed of cooked green lentil and drizzle with tahini sauce. Serve warm or at room temp.

 

Broccoli Soup

It is one of the simplest but most comforting soups. There’s no waste with this soup. Use the whole broccoli head, including the stalk, to really make the most of this valuable vegetable. Top it up with crumbled blue cheese or a mature cheddar, or it is just as good on its on with crusty buttered bread.

Broccoli Soup

BROCCOLI SOUP

Ingredients:

2 tablespoons vegetable oil

knob of butter

1 onion, finely chopped

1 leek, sliced

1 carrot, diced

1 potato, diced

approx 1 litre  of vegetable or chicken stock

1 big head of broccoli,  finely chopped

100g any cheese you prefer, for serving (optional)

Method:

  1. Heat the oil and the butter in a large saucepan and then add the onions. Cook on a medium heat until soft. Add a splash of water if the onions start to catch.
  2. Add the leek, carrot and potato. Allow to sweat for 5 minutes under the lid.
  3. Then pour in the stock and add any chunky bits of broccoli stalk. Cook for 10 – 15 minutes until all the vegetables are soft.
  4. Now add the broccoli and cook for a further 5 minutes. Carefully transfer to a blender and blitz until smooth. Taste for seasoning and serve.
  5. Serve with any cheese on top or just as it is.

 

Asparagus, Leek and Feta Cheese Tart.

Soft leeks and crumbled feta cheese go together beautifully. I also had some asparagus to use up. All together it made an easy vegetarian tart good enough for a party or for a midweek dinner.

Cheese and Leek Quiche

ASPARAGUS, LEEK AND FETA CHEESE TART

(Adapted from Delicious magazine)

Ingredients:

500g shortcrust pastry

knob of butter

2 leeks, sliced

100g feta

100g asparagus tips

200ml double cream

100ml whole milk

3 large free-range eggs

Method:

  1. Preheat the oven to 200°C
  2. To bake the pastry shell first, prick the base of the pastry case all over with a fork. Line the tart tin with baking parchment and fill with ceramic baking beans or dried pulses. Bake for about 15 minutes or until the pastry is firm, then remove the beans and cook for about 5 minutes more, until golden brown and biscuity. Let it cool.
  3. Reduce oven temperature to 170C.
  4. Blanch the asparagus by adding to a pan of boiling water (a frying pan is best as the spears will fit easily.) Cook for 2 minutes or until bright green. Run under cold water to stop the cooking process. Drain on the paper towel and set aside.
  5. Melt a knob of butter in a frying pan, then add 2 sliced leeks and cook over a medium heat until softened and golden. Season, then arrange the leeks in a blind-baked tart case, arrange the asparagus spears on top and scatter over 100g crumbled feta.
  6. In a jug, mix together double cream, whole milk and eggs. Season, then pour into the case.
  7. Bake in the oven at 170C for 25-30 minutes or until set with a slight wobble. Allow to cool for 15 minutes, then serve.