07 May 2013
1 large onion , halved and sliced
oil
2 tbsp madras curry paste
1 small butternut squash , about 500g, cut into chunks
5 tomatoes , quartered
100g spinach , roughly chopped
steamed Basmati pilaff, to serve
Cook the onion in 1 tbsp oil for 5 minutes until softened. Add the curry paste and cook for 3 minutes. Add the squash, tomatoes and 200ml water, stir well. Cover and simmer for 15 minutes until the squash is just cooked and the tomatoes have broken down. Stir through the spinach and leave for a couple of minutes to wilt. Season and serve with basmati rice.
www.bbcgoodfood.com
By Catherine Lee, 07 May 2013 –
07 May 2013
100g red lentils
450ml vegetable stock
1 small onion , grated or finely chopped
2 tomatoes , chopped
½ tsp turmeric
1 tsp garam masala
1 red chilli , finely chopped
1 large sweet potato , cut into small pieces
2 handfuls young leaf spinach , shredded
2 naan bread , warmed, to serve
Put all the ingredients except the sweet potato, spinach and naans in a pan, bring to a simmer and cook for 10 minutes. Add the sweet potato and cook until tender, another 10-12 minutes. Stir in the spinach and cook for a minute until wilted. Serve with naans.
www.bbcgoodfood.com
By Catherine Lee, 07 May 2013 –
07 May 2013
500g spinach
2 cloves of garlic
olive oil
salt and freshly ground black pepper
1 knob of butter
1 lemon
Wash and drain the spinach. Peel and finely slice 2 cloves of garlic. Preheat your largest pan or wok on a medium heat until hot. Tilt the pan and add a lug of olive oil, immediately followed by the garlic. Shake the pan around so the garlic cooks evenly. When the garlic goes slightly golden, tip in your spinach and mix it around quickly, using a pair of tongs. Season with a pinch of salt and pepper. In just 1 minute the spinach will cook down. Put it into a colander and let any excess water drain away. Put the pan back on a medium heat and add the butter. As soon as the butter starts to bubble, put the spinach back into the pan and squeeze over the juice of 1 lemon. Stir it around, taste, and add more salt and pepper if you think it needs it. Serve immediately.
Jamie oliver
By Catherine Lee, 07 May 2013 –
07 May 2013
1 lb. Jerusalem artichokes, chopped
1 parsnip, chopped
1 bell pepper, chopped
3 cloves garlic, chopped
1/2 tsp. salt
1/4 tsp. ground black pepper
1 tbsp. vegetable oil
Fresh parsley, chopped, for garnish
Preheat oven to 200C. On a large baking sheet, arrange the Jerusalem artichokes, parsnip and bell pepper in a single layer. Toss the garlic over the vegetables. Season with salt and pepper. Drizzle the oil over the vegetables and toss with your hands until all the vegetables are lightly coated with oil. Roast for 25 – 30 minutes or until the vegetables are tender and browned. Transfer to a bowl and garnish with fresh parsley.
2 tbsp. vegetable oil
1 large onion, finely chopped
4 garlic cloves, finely chopped
2 bunches kale, stemmed and chopped
Salt and pepper to taste
A pinch of nutmeg
¼ cup vegetable stock
In a large pan, heat the oil over a medium high heat. Add the onion and cook for 4-5 minutes until the onion is softened. Add the garlic and mix. Cook until fragrant. Add the kale, a bit at a time. Toss it with the salt, pepper and nutmeg. As it wilts down, add more of the kale until you have added it all. Add the stock, lower the heat to low, cover the pot and let the kale cook until it is just wilted and bright green. It should only take a few minutes. Don’t overcook it. Check for seasoning. Serve while hot.
http://theveeword.blogspot.co.uk
By Catherine Lee, 07 May 2013 –
14 April 2013
2 tablespoons olive oil
1 onion, chopped
2 tablespoons chopped garlic
1 bunch kale, stems removed and leaves chopped
2 litres stock
1 tin chopped tomatoes
6 potatoes, peeled and cubed
2 tins cannellini beans
1 tablespoon dried oregano
2 tablespoons dried parsley
salt and pepper to taste
Heat the olive oil in a large pan; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the stock, tomatoes, potatoes, beans, oregano, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.
www.allrecipes.com
By Catherine Lee, 14 April 2013 –