Tempewytchrecipesdone

Rustic Vegetable Stew with Dumplings

Ingredients 2 leeks, trimmed and finely chopped 1 onion, peeled and finely chopped 2 tbsp olive oil 3 cloves garlic, peeled and crushed 4 carrots, peeled 4 parsnips, peeled Half swede, peeled 2 large potatoes, peeled Large sprig rosemary or other herbs 1 litre stock made with 1 vegetable stock... Read more →

Mexican tuna & bean salad

Ingredients 2large pitta breads 400g can mixed beans , drained and rinsed 1 avocado , sliced or chopped 4large tomatoes , deseeded and chopped ½ bunch spring onions , sliced 1 red chilli , chopped 400g can tuna in water, drained 3 tbsp French dressing , homemade or bought Method... Read more →

Spinach, broad bean & feta salad

Ingredients 250g couscous 300g frozen broad beans 125g baby spinach leaves 20g pack fresh mint 85g black olives 200g pack feta cheese Method STEP 1 Prepare couscous with boiling water, according to the packet's instructions. STEP 2 Meanwhile, boil broad beans according to pack instructions. Cool in a colander under... Read more →

Spinach and ricotta pasta

Ingredients 150g/5½oz dried farfalle or tagliatelle 200g/7oz fresh spinach or defrosted frozen spinach 50g/1¾oz unsalted butter 1 garlic clove, finely chopped 125g/4½oz ricotta freshly grated nutmeg 1 tbsp grated pecorino (or alternative vegetarian hard cheese) salt and freshly ground black pepper Method Cook the pasta according to the packet instructions,... Read more →

Mushroom, chickpea and spinach curry

Ingredients For the chapatis 250g/9oz chapati flour (atta), plus extra for dusting 50g/1¾oz butter, melted ½ tsp salt For the curry olive oil, for frying 400g/14oz mushrooms, thickly sliced 1 onion, roughly chopped 3 garlic cloves, crushed 30g/1oz piece root ginger, grated 30g/1oz tomato purée 1 tbsp garam masala ½... Read more →