Tempewytchrecipesdone

Keralan vegetable curry

Ingredients 1 onion 1 tbsp vegetable oil 200g jar Cooks’ Ingredients Keralan Curry Paste 25g piece fresh root ginger 227g can chopped tomatoes 600g frozen essential Waitrose Winter Vegetable Mix 400ml can essential Waitrose Half Fat Coconut Milk Basmati rice (to serve) Method Roughly chop 1 onion. Heat 1 tbsp... Read more →

Leek and potato soup

1 tbsp vegetable oil 1 onion, sliced 225g/8oz potatoes, cubed 2 medium leeks,sliced 1.2 litres/2 pints vegetable stock 150ml/5fl oz double cream or crème fraîche salt and freshly ground black pepper Preparation method Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4... 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 →

Pad thai jay with lime and sesame

Ingredients 1 tablespoon sunflower oil 6 florets long-stem broccoli generous handful kale 1 small red chilli, finely chopped 10 sugar snap peas 8 tablespoons light soy sauce 2 packs of soft cooked noodles (egg free) 1 spring onion, finely sliced handful fresh coriander, finely chopped 1 tablespoon peanuts, roughly crushed... Read more →

Tagine of Quorn pieces with couscous

Ingredients 500g Quorn pieces 25ml vegetable oil 200g onions peeled & chopped into large pieces 200g carrots peeled & sliced thickly 200g red peppers – deseeded & cut into large pieces 300g courgettes – sliced thickly 3 garlic cloves – sliced 2 tsp ground cumin 1 tsp cayenne pepper (optional)... Read more →

Spinach & Chickpeas

Ingredients 2 tsp olive oil 18 oz fresh baby spinach 1 clove garlic, minced 1 15-oz can chickpeas, drained and rinsed (NOTE: Opt for BPA-free cans, such as Eden Foods) 2 tbsp dry whole-wheat bread crumbs 1/2 tsp sweet paprika 1/4 tsp ground cumin 1/4 tsp sea salt Fresh ground... Read more →

Cauliflower cheese

1 x 500 g cauliflower 40 g butter 40 g flour 300 ml double cream 150 ml milk 175 g Lancashire cheese 1 tsp Dijon mustard 1 dashes of tabasco salt and black pepper 55 g parmesan, grated 1 tbsp fresh white breadcrumbs Method 1. Bring a large pan of... Read more →

Roasted Brussels Sprouts and Carrots

Directions Whisk 2 tablespoons vegetable oil, the juice of 1/2 lime, 2 teaspoons sugar, 1 minced garlic clove, 1 teaspoon kosher salt and a pinch of red pepper flakes. Toss with 1 pound quartered Brussels sprouts and 1/2 pound sliced carrots on a baking sheet. Roast at 450 degrees F... Read more →

Chinese braised red cabbage

Ingredients 1 large red cabbage, finely shredded 3 red chilli, halved, deseeded and chopped large piece fresh root ginger, peeled and finely sliced 4 star anise 4 garlic clove, chopped 75ml rice wine vinegar 2 tbsp soy sauce 50g caster sugar 4 spring onion, finely sliced toasted sesame seeds 1... Read more →

Celeriac, potato & rosemary gratin

6 rashers bacon, chopped (optional) 420ml double cream 350ml milk 2 garlic clove, sliced 1 tbsp rosemary, finely chopped 1 red chilli, deseeded and sliced 1 tbsp Dijon mustard 1 celeriac (about 500g) peeled, quartered and thinly sliced 500g potatoes, peeled and very thinly sliced Method Heat oven to 180C/160C... Read more →