Spice-crusted aubergines & peppers with pilaf

 

 

Although this recipe - from BBC Good Food - was originally for spicy coated aubergines with pilaf rice, I just wanted a simple recipe to go with the aubergine and red pepper I had just bought; I liked the combination of spices, all of which I happened to have (because of Ottolenghi!). So I didn't use the lentils and rice, but it looks like quite a nice meal. 

The peppers tasted quite fruity actually! I think I'll double the quantity next time. And one small aubergine was sufficient as a side for the two of us, one large red pepper, and I used a small handful of the spices (that's a tsp, right?... or thereabouts!).

Ingredients

• 2 large aubergines, halved
• 2 tbsp extra virgin olive oil
• 2 red peppers, quartered
• 2 tsp ground cinnamon
• 2 tsp chilli flakes
• 2 tsp za'atar
• 4 tbsp pomegranate molasses
• 140g puy lentils
• 140g basmati rice
• seeds from 1 pomegranate [didn't have in the house]
  
• small pack flat-leaf parsley, roughly chopped [didn't have in the house]
  
• Greek or coconut yogurt, to serve [did have. didn't need it]
  

Method

• STEP 1

  Heat oven to 220C/200C fan/gas 7. Using a sharp knife, score a diamond pattern into the aubergines. Brush with 1 tbsp of the oil, season well and place on a baking tray, cut-side down. Cook in the oven for 15 mins. Add the peppers to the tray, turn the aubergines over and drizzle everything with the remaining oil. Sprinkle over the spices, 1 tbsp of the pomegranate molasses and a little salt. Roast in the oven for 15 mins more.

• STEP 2

  Boil the lentils in plenty of water until al dente. After they’ve been boiling for 5 mins, add the rice. Cook for 10 mins or until cooked through but with a bit of bite. Drain and return to the pan, covered with a lid to keep warm.

• STEP 3

  Stir the pomegranate seeds and parsley through the lentil rice. Divide between four plates or tip onto a large platter. Top with the roasted veg, a dollop of yogurt and the remaining pomegranate molasses drizzled over.

 

You both might already make this. I made it tonight for dinner and despite not having a lot of spinach in the freezer, it worked very well. I just fancied having spinach tonight.

it's not a difficult recipe, just requires a lot of stirring (not my forte!)

Saag paneer

By Elena Silcock

 

Serves 6

An Indian dish with plenty of flavour, saag paneer is a well-loved vegetarian side dish. It's rich in calcium and folate from the spinach and is gluten-free, too.

Preparation and prep: 10 mins Cooking time: 20 min

• Easy
• 
  

  Serves 6

An Indian dish with plenty of flavour, saag paneer is a well-loved vegetarian side dish. It's rich in calcium and folate from the spinach and is gluten-free, too

(See lilnk for Nutritional Values) 

Ingredients

• 2 tbsp ghee
• 1 tsp turmeric
• 1 tsp Kashmiri chilli powder
• 450g paneer, cut into 3cm cubes
• 500g spinach, mature fresh or frozen
• 1 large onion, finely chopped
• 3 garlic cloves
• thumb-sized piece of ginger
• 1 green chilli, roughly chopped, (include seeds for extra spice)
• 1 tsp garam masala
• ½ lemon, juiced, to serve

Method

• STEP 1

  Melt the ghee, whisk in with the turmeric and chilli powder, then add the cubed paneer and toss well. Set aside. If using frozen spinach, microwave for 3-5 mins, then place in a sieve and squeeze out most of the water. If using fresh spinach, place in a colander, pour over boiling water, drain and cool, then put in a tea towel and squeeze out most of the water. Roughly chop.

• STEP 2

  Blitz the onion with the garlic, ginger and green chilli. Cook the paneer in a large non-stick frying pan over medium heat for around 8 mins, tossing the pan so they become golden all over. Remove and set aside on a plate, leaving spices behind in the pan. Tip the onion mix into the pan, add a pinch of salt and turn the heat down. Fry until caramel coloured, around 10 mins, adding a splash of water if it looks a little dry. Add the garam masala, stir to coat the onion mix, fry for 2 mins.

• STEP 3

  Add the spinach and cook for a further 2-3 mins, adding 100ml water to release all the flavours from the bottom of the pan. Add the paneer and cook for 2-3 mins to heat through. Spoon into bowls and squeeze over a little lemon juice, to serve.

  Enjoy!
  

 https://www.bbcgoodfood.com/recipes/saag-paneer

 

Zasar Legumes: Mauritian-style pickled Vegetables

This recipe is from Shellina Permalloo,  winner of Masterchef a few years ago. I really like her and we both liked this recipe even though I'm not normally a fan of "cole slaw."


Ingredients

• White cabbage, sliced
• Green beans
• Carrots, sliced
• Red onion, sliced
• Chili pepper, sliced (she leaves the seeds in, I don't)
• Turmeric
• Mustard seeds
• Fenugreek seeds
• Garlic
• Fresh ginger (or powder if you don't have it)
• White vinegar
• Oil

Method

• Blanch cabbage, green beans, carrots in equal quantities for 2-3 minutes;
• Warm oil; make garlic and ginger paste in a pestle and add to oil;
• Add chilis and spices to warm through;
• Add onions, 
• Remove from heat and add other veg
• Sprinkle a bit of white vinegar and salt
• Leave overnight (or an hour, if that's all you've got)

It is surprisingly nice! Slamat makan!

Vegetable Quiche

I made this for a little New Year's/Three King's Day get-together with Iris and Johanna this week. Johanna made cheese fondue and arugula salad, and Iris brought the bread, dips and mango salsa. Most quiche recipes consist of several steps, starting with making and then blind-baking the crust, then adding the filling, and baking again. I didn't have time for that, and I also prefer a softer, not crunchy, bottom, so I combined several recipes based on Impossible Quiche. Most recipes for Impossible Quiche use Bisquick, but I didn't have that in the house, so I made substitutions and it worked out fine. I didn't remember to take a photo but I'm making this again soon and will try to remember to take a picture to add!

Vegetable Ingredients:
1 finely chopped small onion (½ medium)
1 small leek, white and green parts (sliced lengthwise to wash then cut into thin half-rings)
½ container mushrooms, sliced (or chopped depending on how much you have to hide them!)
black pepper
1 tbsp fresh or 1 tsp dried parsley
1 tbsp fresh or 1 tsp fresh or dried basil
½ cup frozen spinach
chives from the garden (optional)
¼ cup grated cheese (any kind you like, I used mozzarella) or more if you want it very cheesy
sliced tomatoes for the top (optional)

Wet Ingredients:
1 ½ cups milk
½ cup flour
3 large eggs
1 tsp baking powder
salt

Preheat oven 350 degrees F

Sauté onion, leek and mushrooms in olive oil with a little salt until wilted and slightly browned. Add black pepper, parsley and basil.  Add frozen spinach and stir until softened and heated through. Take off heat and set aside. 

In blender, combine milk, flour, eggs, baking powder and a little salt and blend on low for 1 minute. 

Butter a baking dish (I used an 8 inch square aluminum pan). Transfer vegetable mixture to baking dish. Sprinkle half the grated cheese over. Carefully pour milk and egg mixture over it. Lay thinly sliced tomatoes and the rest of the grated cheese. 

Bake 35-45 mins in the lower to middle part of the oven until golden and a little puffy. Check it after 35 mins, test it with a toothpick (should come out mostly dry). Cool slightly before cutting and serving so it sets up.

Braised lettuce with peas

Braised lettuce with peas

Ingredients

small knob butter
1 small onion, finely chopped
4 Little Gem lettuces
200ml fresh chicken stock
4 tbsp single cream or crème fraîche
500g bag frozen petits pois

Method

Melt the butter in a large sauté pan with a lid. Fry the onion gently for about 5 mins, until softened.
Meanwhile, pull any damaged or coarse outer leaves from the lettuces and trim the bases. Cut the lettuces in half lengthways, through the base. Place the lettuce cut-side up on top of the onions and cook for half a minute, then turn over and cook for another 30 secs. Pour over the stock and lightly season. Put the lid on the pan, reduce the heat to the minimum and cook for 10 mins. With a slotted spoon, lift the lettuces out and put into a sieve over a bowl. Raise the heat under the pan and boil the juices until reduced by half. Add the cream or crème fraîche and petits pois and boil for 1 min until heated through. Arrange lettuces in a serving dish and pour over the pea-and-cream sauce.

I just felt like having braised lettuce for dinner and found this recipe on the BBC Food website. Apart from substituting skimmed milk (!) for the cream, I actually (more or less) followed the recipe and it was dee-licious! We had 1/2 a gem lettuce each as I wanted to see what it was like first. Shall definitely be making it again - especially for friends!

Bon appétit!

Cilantro and Lime Cauliflower Rice

 



I am putting this recipe in here because I always look for it here!

Skinnytaste.com

Servings: 5 • Size: 1 cup  • Old Points: 1 pt • Weight Watchers Points+: 2 pts 

Calories: 61 • Fat: 3 g • Carb: 8 g • Fiber: 3 g • Protein: 2.5 g • Sugar: 0 g

Cholesterol: 0 mg • Sodium: 37 (without salt)

Credit to Nicole for finding it!

Ingredients:

• 1 medium head (about 24 oz) cauliflower, rinsed
• 1 tbsp extra-virgin olive oil
• 2 garlic cloves
• 2 scallions, diced
• kosher salt and pepper, to taste
• 1-1/2 limes
• 1/4 cup fresh chopped cilantro

Directions:

Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.

Heat a large saute pan over medium heat, add olive oil, scallions and garlic and sauté about 3 to 4 minutes, or until soft.

Raise the heat to medium-high. Add the cauliflower "rice" to the saute pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Season with salt and pepper to taste.

Remove from heat and place in a medium bowl; toss with fresh cilantro and lime juice to taste.

Makes 5 servings [or not!!].

Added by  Ella+Felix Mama:

Very lekker Green Lentils

This is part of a whole meal presented on Masterchef by a contestant., but I wanted a lentil recipe and this one filled the bill. it does have pancetta in it which gives it a very nice taste, but perhaps you can suggest a vegetarian alternative. Soy sauce? Not sure that's the same thing. I look forward to hearing your suggestion.

GREEN LENTILS

Ingredients:

1 Bay leaf
1 sprig Rosemary
1 sprig Sage [which I didn't have but it tasted fine without it]
250 gr Green Lentils - preferably lenticchie di castelluccio [I "made do" with Puy lentils!]
2 Tbl olive oil
1 white onion - finely chopped
1 carrot - finely chopped
1 celery stick - finely chopped
1 small leek 100g piece unsmoked pancetta*

• Tie herbs together with a string (or - throw in some dried herbs - just as good)
• Soak lentils in cold water whilst finely chopping vegetables
• Heat olive oil in a pan and add chopped vegetables and pancetta.
• Cook, gently stirring for 5-10 minutes until the vegetables are soft but not browned.
• Add the drained lentils and tied herbs [!] and cook for 5 minutes, mxing everything. Do not season.
• Add enough vegetable stock to just cover the lentils. 
• Bring to the boil, reduce heat and cook for 30 minutes until soft.
• At this point you can set aside and re-heat when needed

If there is any left over, add more stock and serve it as a delicious lentil soup!

Bon appétit!

Baked cucumber à la Julia

The official recipe calls for 6 cucumbers for 6 people; I used one for the four of us and halved her amounts (more or less)...

6 cucumbers about 8" long    

Marinade:
2 Tbl wine vinegar                    
1.5 tsp salt
a 2 qt [?] porcelaine or st/st bowl [why not glass??]

Sauce
A baking dish 12" diam x 1.5" deep [or anything else you have handy!]
1.5 oz [some] melted butter - *I poured olive oil over the whole thing instead
3-4 Tbl chopped spring onion
1/2 tsp pepper

• Peel and halve cucumbers, scoop out seeds. Cut into strips about 1/2" wide, cut into 2" pieces [which I'd have done first but there you go...]
• Mix vinegar, salt and sugar in a bowl and leave to stand for 30 mins or several hours

Pre-heat oven to 375ºF/Gas mark 5

• Drain, pat dry 
• Toss cucumbers i the baking dish with the other ingredients* and place uncovered in a  pre-heated oven for about 1 hour, tossing 2 or 3 tines until the cucumbers are tender but still have a suggestion of crispiness and texture. They will barely colour during the cooking.

You may wish to add: parsley, parsley and cream, parsley, cream and sautèed mushrooms or [Mornay] cheese sauce. I didn't find it necessary on this occasion but I suppose any of those would be nice too.

Sorry, no photo. If I make it again and have time, I'll post one!

Mexicali Corn

Happy Cinco de Mayo! I'm posting this early so you can get the necessary ingredients, should you wish to make this next Monday. Do we really care about Cinco de Mayo? Not really, but it is celebrated with verve (and mas cervesa) here in SoCal and it's an excuse to make some yummy food. This is a quick and easy recipe for a side dish made with ingredients that you probably already have.

4 Tbs (60 ml) butter or olive oil
1 green bell pepper, cored, seeded, and finely chopped
1 red bell pepper, cored, seeded, and finely chopped
1 onion, finely chopped
1/4 tsp (2 ml) cumin seeds or ground cumin
3 cups (750 ml) frozen corn kernels
Salt and freshly ground pepper to taste

Melt the butter or oil in a large skillet over moderate heat and saute the bell peppers, onion, and cumin seed until the vegetables are tender but not brown, about 5 minutes. Add the corn, salt, and pepper and cook, stirring frequently, until the corn is tender, about 5 minutes. Serves 4 to 6.

Oma's famous Spanakopita

beloved by small children all over the globe (especially in California and Holland!)

• olive oil;
• chopped onion;
• garlic;
• cumin (I prefer the seeds to ground cumin);
• 1x 450 gr/1 lb frozen chopped spinach, thawed and well drained (I always cook it up and Magimix it);
• 1 pkg feta cheese (recipe says 115 gr but pkg is 200 gr);
• "115 gr" cottage cheese (or thereabouts);
• salt & pepper;
• 1 pkg filo pastry

Recipe says decorate with tomato wedges and coriander sprigs; I use lemon wedges to squeeze over.

Fry onion and cumin seeds in olive oil until onion is opaque, add garlic then spinach; Remove from heat and stir in both cheeses. Add salt & pepper to taste.

Brush base of baking dish with olive oil. Now layer half the filo pastry in the dish, letting short edges hang over. Officially you should brush every layer with olive oil before adding the next; this tastes very nice but all that oil is not really necessary so I've stopped doing it! Then add spinach/cheese mixture and cover with the rest of the filo. Trim the longest overhanging edges and tuck in to seal.

Very important step: with a sharp knife cut through the layers to the base of the dish, officially into 16 pieces which I do in an oval dish diagonally, but in a smaller dish I make smaller cuts. You need to pre-cut the pieces before you bake the spanakopita so that you will be able to cut it when it's cooked!

Bake at 190 deg C/375 degF for 30 mins; leave to stand before cutting into pieces. Can be served hot or warm.

...Moi? who do you think the Swedish Chef was based on?!