Veggie Shepherd’s Pie with Sweet Potato Topping

I could’ t recommend this veggie version of shepherd’s pie enough. I first tried it when I had to prepare a dinner  for a few vegetarians some time ago. Since then it became my choice of preference, even over meaty version. Addition of the red wine is a must!

VEGGIE SHEPHERD’S PIE WITH SWEET POTATO TOPPING

(adapted from BBC Good Food collection)

Ingredients:

1 tablespoon olive oil

1 large onion, finely diced

2 large carrots, finely cubed

2 celery sticks, finely cubed

2 tablespoons thyme, chopped

200ml red wine

400g can chopped tomatoes

2 vegetable stock cubes

400g cooked green/puy lentils (alternatively 1x410g canned lentil)

About 1kg sweet potatoes, peeled and cut in chunks

25g butter

85g mature cheddar, grated

Method:

  1. In a large frying pan, heat the oil, then fry the onion until golden. Add the carrots, celery and thyme,  continue to cook for a few more minutes. Then pour in the wine, 150ml of water and the tomatoes, sprinkle the stock cubes and simmer for 15 minutes. Tip in the lentils and simmer for another 10 minutes.
  2. Meanwhile boil the sweet potatoes for 15 minutes or until cooked, drain well and mash with the butter, season well to taste.
  3. Pile the lentil mixture into a pie oven-proof dish, spoon the mash on top, sprinkle over with the grated cheese and some extra thyme if you wish. At this stage, pie can be covered and chilled for 2 days, or frozen for up to a month.
  4. If you are cooking straight away, heat the oven up to 180C. Cook for 20 minutes if cooking straight away, or for 40 minutes from chilled. In both cases cook until golden on the top and hot  and bubbly all the way through. Serve with green veggies of your choice.
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Beetroot Risotto with Prawns and Horseradish

I’ve recently made this risotto for a dinner with the girls and it turned out to be a very successful dish. Considering that the ingredients are slightly unusual for a risotto, they work so well together. Rich and smooth without an overpowering beetroot flavour, and a pretty dish to serve.

 BEETROOT RISOTTO WITH PRAWNS AND HORSERADISH

(Adapted from ‘Dinner at mine’ by Annie Nochols)

Ingredients:

About 800g small raw beetroots

50g butter

2-4 tablespoons olive oil

1 onion, chopped

3 celery sticks, chopped

2 carrots, chopped

1 large tomato or 2 small ones, chopped

1.5 litres chicken or vegetable stock

400g risotto rice

200ml dry white wine

250g cooked peeled prawns

fresh dill to garnish

3-4 teaspoons creamed horseradish

250ml soured cream to serve (optional)

Method:

  1. Preheat your oven to 190C. Clean the beetroots, leaving the skin on, trim any stringy roots. Wrap up each beetroot in foil and bake for about an hour or until tender. When cooked, remove the beets from the oven, let it cool before peeling away the skin. Grate the beetroots and set aside.
  2. For the risotto, heat the butter and the olive oil together in a large heavy-bottomed pan, add the chopped onion, celery, carrots and cook them on a moderate heat until golden colour and well softened.
  3. Then add the chopped tomatoes and continue to cook for another few minutes.
  4. Meanwhile, place the stock in another pan and bring to just below boiling point; keep on the heat.
  5. Add the rice to the vegetable and cook for about 3 minutes or until the grains are slightly translucent. Add the wine and keep stirring until all of the liquid has been absorbed. Now add the grated beetroots.
  6. Then add a ladleful of the hot stock, stir in well and reduce the heat. Keep adding the stock, one ladleful a time, stirring and making sure that each ladleful has been absorbed before adding the next. You don’t need to stir the risotto all the time, but just make sure that it’s not sticking. Continue to cook until the rice is ready and very slightly al dente. 
  7. Once risotto is cooked, remove the pan from the heat, check for seasoning, cover and leave to stand for 5 minutes.
  8. For the garnish, mix soured cream with the horseradish, chop the dill. (If you prefer, you can add horseradish straight to the risotto and omit soured cream.)
  9. To serve, spoon the risotto into bowls and top with the prawns, chopped dill and horseradish cream.

Jerusalem Artichoke Soup

I was given a bag of organic Jerusalem artichokes grown in a local allotment. Although it’s still a mystery why they are called artichokes, as they are more likely to come from potato family; and why they are ‘Jerusalem’, if  they are originated from North America and has nothing to do with Holy Land.

However, I know that one of the best options to appreciate the delicate, sweet and slightly nutty flavour of this wonderful vegetable is soup.

JERUSALEM ARTICHOKE SOUP

(Adapted from BBC Food)

Ingredients:

1 tablespoon olive oil

1 tablespoon butter

1 onion

2 cloves garlic, chopped

5-7 (depends on the size) artichokes, peeled, chopped

100ml white wine

300-400ml chicken or vegetable stock

50ml double cream

salt and pepper to taste

Method:

  1. In a large saucepan, heat the olive oil and butter (do not allow to burn). Add the onion, cook gently until it has softened.
  2. Add the garlic, cook for another two minutes.
  3. Then add the artichokes, white wine and stock, continue to cook for 15 minutes or until the artichoke has softened. Pour the mixture in to the blender, add cream and blend mixture until smooth.
  4. Season to taste with salt and pepper.

Parsley Sauce

Knock Knock
Who’s there!
Parsley!
Parsley who?
Parsley the sauce please!

Excuse this bad joke, but I just couldn’t resist..
I have to admit that not only have I never made parsley sauce, I never even tried it before.  One of my colleagues always says how much she loves it. I had to try it to see what it’s all about.

I see the appeal now,  it’s a really delicious, quick and no fuss sauce to make and can be used with ham, fishcakes, baked fish, or even vegetables. We had it simply with baked salmon and green beans.

CLASSIC PARSLEY SAUCE

(adapted from BBC Food)

Tip:  Make it just before you need to use it.

Ingredients:

25g butter

25g plain flour

400ml milk

a good handful flat leaf parsley, chopped

salt and pepper to taste

Method:

  1. Melt the butter in a saucepan.

  2. Stir in the flour and cook for 1-2 minutes, watch the heat to ensure sure the paste does not burn.

  3. Gradually stir in the milk to get a smooth sauce. I prefer to use a whisk for that, stirring all the time, bring to the boil.

  4. Lower the heat and simmer gently for 5-7 minutes.
  5. Season with salt and pepper, stir in chopped parsley, serve it straight away.

 

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.