Tempewytchrecipesdone

Red Wine Mushroom Casserole with a Cheese Cobbler Topping

Ingredients 500g mini portobello mushrooms 250g chestnut mushrooms, halved 3 cloves of garlic, crushed 2 teaspoons sea salt 1 onion, roughly chopped 1-3 sprigs of fresh rosemary 1 tablespoon olive oil 200ml good red wine 2 teaspoons cornflour 150ml vegetable stock SCONES 250g plain flour 1 1/2 teaspoons cream of... Read more →

Turkish one-pan eggs & peppers (Menemen)

Ingredients 2 tbsp olive oil 2 onions , sliced 1 red or green pepper , halved deseeded and sliced 1-2 red chillies , deseeded and sliced 400g can chopped tomatoes 1-2 tsp caster sugar 4 eggs small bunch parsley , roughly chopped 6 tbsp thick, creamy yogurt 2 garlic cloves... Read more →

Curried spinach, eggs & chickpeas

Ingredients 1 tbsp rapeseed oil 1 onion , thinly sliced 1 garlic clove , crushed 3cm piece ginger , peeled and grated 1 tsp ground turmeric 1 tsp ground coriander 1 tsp garam masala 1 tbsp ground cumin 450g tomatoes , chopped 400g can chickpeas , drained 1 tsp sugar... Read more →

Spiced scrambled eggs

Ingredients 1 small chopped onion 1 chopped red chilli knob of butter 4 beaten eggs splash of milk good handful diced tomatoes coriander leaves toast, to serve Method Soften the onion and chilli in a knob of butter. Stir in the beaten eggs and a splash of milk. When nearly... Read more →

Vegan jambalaya

Ingredients 2 tbsp cold-pressed rapeseed oil 1 large onion (180g), finely chopped 4 celery sticks, finely chopped 1 yellow pepper, chopped 2 tsp smoked paprika ½ tsp chilli flakes ½ tsp dried oregano 115g brown basmati rice 400g can chopped tomatoes 2 garlic cloves, finely grated 400g butter beans, drained... Read more →

Dan Dan Noodle Soup (Vegetarian)

Ingredients 400 g dried rice stick noodles (see notes) Stock 4 cups (32 oz/1 litre) vegetable or chicken stock (broth) 5 cups water 3 large garlic cloves , minced 2 tsp minced ginger 2 tsp sugar Stock Sauce 3 tbsp soy sauce 2 tsp cornflour / corn starch 2 Tbsp... Read more →

Pea, Spinach and Goat’s Cheese Frittata

For the frittata 3 tbsp olive oil 1 medium red onion, thinly sliced 1 clove garlic, finely chopped 50g spinach 100g peas, fresh or frozen 6 free-range eggs 100ml semi-skimmed milk 5g chives, finely chopped Pinch of salt Pinch of ground black pepper 50g vegetarian goats cheese, broken into small... Read more →

Somerset stew with cheddar & parsley mash

Ingredients 1 tbsp oil 1 onion, finely chopped 1 garlic clove, finely chopped 1 large carrot, finely chopped 1 leek, chopped 1 tbsp tomato purée 400g can chopped tomato 200g can butter bean, drained 400g can flageolet bean, rinsed and drained 200ml dry cider 250ml vegetable stock few sprigs thyme,... Read more →

Moroccan mushrooms with couscous

Ingredients 1 red onion, sliced 1 tsp olive oil ½ tsp ground cinnamon 1 tsp ground cumin 300g mushroom, quartered 400g can chopped tomatoes 410g can chickpeas, rinsed and drained 1 tsp clear honey 175g couscous 50g soft dried apricots, diced handful flat-leaf parsley, roughly chopped Method Fry the onion... Read more →

Spicy chilli bean soup

Ingredients 1 tbsp olive oil 1 large onion, finely chopped 1 garlic clove, crushed 1 tbsp tomato purée 1 tsp mild chilli powder ½ tsp ground cumin 400g can chopped tomatoes 500ml vegetable stock 400g can mixed beans, drained and rinsed 1 red pepper, cut into chunky dice tortilla chips,... Read more →