ingredients
2 tablespoons freshly squeezed
lemon juice
1 tablespoon olive oil
1 garlic clove, crushed
1 tablespoon chopped fresh
rosemary leaves
1 red pepper, seeded and sliced
into 2.5cm/1in pieces
1 green pepper, seeded and sliced
into 2.5cm/1in pieces
1 yellow pepper, seeded andsliced
into 2.5cm/1in pieces
1 courgette, sliced into
2.5cm/1in pieces
4 baby aubergines, quartered
lengthways
2 red onions, each cut into 8
wedges
salt and freshly ground
black pepper
• If using bamboo skewers, soak in cold water for at least 30 minutes
before using, to prevent them burning.
• Put the peppers, courgette, aubergines and onions in a large bowl.
• In another small bowl, whisk together the lemon juice, olive oil, garlic
and rosemary. Season with salt and pepper, and whisk again. Pour the
mixture over the vegetables, and stir to coat evenly.
• Preheat the grill to medium. Thread the peppers, courgette, aubergines
and onion alternately onto 8 skewers. Arrange the kebabs on the grill
rack, and cook for 10–12 minutes, turning frequently until the vegetables
are lightly charred. Serve hot.
Monday, June 15, 2009
Tomato rice
ingredients
2 tablespoons corn oil
1⁄2 teaspoon onion seeds
1 onion, sliced
2 tomatoes, sliced
1 yellow pepper, seeded
and chopped
1 teaspoon grated fresh root ginger
1 garlic clove, crushed
1 teaspoon chilli powder
2 tablespoons chopped fresh
coriander leaves
1 potato, diced
11⁄2 teaspoons salt
50g/2oz frozen peas
400g/14oz basmati rice
• Heat the oil and fry the onion seeds for about 30 seconds. Add the
onion and fry for about 5 minutes.
• Add the tomatoes, pepper, ginger, garlic, chilli powder, coriander,
potato, salt and peas, and stir-fry over a medium heat for a further
5 minutes. Add the rice and stir-fry for about 1 minute.
• Pour in 750ml/11⁄4pt water and bring to the boil, then reduce the heat to
medium. Cover and cook for a further 12–15 minutes. Leave the rice to
stand for 5 minutes, and serve hot.
2 tablespoons corn oil
1⁄2 teaspoon onion seeds
1 onion, sliced
2 tomatoes, sliced
1 yellow pepper, seeded
and chopped
1 teaspoon grated fresh root ginger
1 garlic clove, crushed
1 teaspoon chilli powder
2 tablespoons chopped fresh
coriander leaves
1 potato, diced
11⁄2 teaspoons salt
50g/2oz frozen peas
400g/14oz basmati rice
• Heat the oil and fry the onion seeds for about 30 seconds. Add the
onion and fry for about 5 minutes.
• Add the tomatoes, pepper, ginger, garlic, chilli powder, coriander,
potato, salt and peas, and stir-fry over a medium heat for a further
5 minutes. Add the rice and stir-fry for about 1 minute.
• Pour in 750ml/11⁄4pt water and bring to the boil, then reduce the heat to
medium. Cover and cook for a further 12–15 minutes. Leave the rice to
stand for 5 minutes, and serve hot.
Blue cheese hotpot
ingredients
2 carrots, sliced
1 turnip, diced
2 celery sticks, sliced
8 small leeks, quartered
25g/1oz low-fat spread
25g/1oz plain flour
450ml/3⁄4pt vegetable stock
1 teaspoon yeast extract
425g/15oz canned cooked haricot
beans, drained
3 tablespoons chopped fresh
flat-leaf parsley
450g/1lb potatoes, thinly sliced
50g/2oz blue cheese, crumbled
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Sauté the carrots, turnip, celery and leeks in the low-fat spread in a
flameproof casserole dish for 3 minutes, stirring. Stir in the flour.
• Remove from the heat and gradually blend in the stock and yeast
extract. Return to the heat, bring to the boil and cook for 2 minutes,
stirring. Stir in the beans and parsley, and season with salt and pepper.
Arrange the potatoes in a layer over the top, overlapping them slightly.
• Cover with a lid and bake in the oven for 1 hour. Remove the lid,
sprinkle with the cheese and continue cooking, uncovered, for a further
30 minutes. Serve straight from the pot.
534
2 carrots, sliced
1 turnip, diced
2 celery sticks, sliced
8 small leeks, quartered
25g/1oz low-fat spread
25g/1oz plain flour
450ml/3⁄4pt vegetable stock
1 teaspoon yeast extract
425g/15oz canned cooked haricot
beans, drained
3 tablespoons chopped fresh
flat-leaf parsley
450g/1lb potatoes, thinly sliced
50g/2oz blue cheese, crumbled
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Sauté the carrots, turnip, celery and leeks in the low-fat spread in a
flameproof casserole dish for 3 minutes, stirring. Stir in the flour.
• Remove from the heat and gradually blend in the stock and yeast
extract. Return to the heat, bring to the boil and cook for 2 minutes,
stirring. Stir in the beans and parsley, and season with salt and pepper.
Arrange the potatoes in a layer over the top, overlapping them slightly.
• Cover with a lid and bake in the oven for 1 hour. Remove the lid,
sprinkle with the cheese and continue cooking, uncovered, for a further
30 minutes. Serve straight from the pot.
534
Ratatouille
ingredients
2 large aubergines,
coarsely chopped
4 courgettes, coarsely chopped
150ml/5fl oz olive oil
2 onions, sliced
2 garlic cloves, chopped
1 large red pepper, seeded and
coarsely chopped
2 large yellow peppers, seeded and
coarsely chopped
sprig of fresh rosemary
sprig of fresh thyme
1 teaspoon coriander seeds, crushed
3 plum tomatoes, chopped
8 fresh basil leaves, torn
salt and freshly ground black pepper
• Sprinkle the aubergines and courgettes with salt, then place them in a
colander with a plate and a weight on top to extract the bitter juices and
excess water. Leave to stand for about 30 minutes.
• Heat the oil in a large heavy pan. Add the onions, sweat gently for
6–7 minutes until just softened, then add the garlic and sweat for
another 2 minutes.
• Rinse the aubergines and courgettes, and pat dry with kitchen paper.
Add to the pan with the peppers, increase the heat and sauté until the
peppers are just turning brown. Add the herbs and coriander seeds, then
cover the pan and cook gently for about 40 minutes.
• Add the tomatoes and season well with salt and pepper. Cook gently for
10 minutes until the vegetables are soft but not too mushy.
• Remove the herb sprigs. Stir in the basil leaves, and check the
seasoning. Serve hot.
2 large aubergines,
coarsely chopped
4 courgettes, coarsely chopped
150ml/5fl oz olive oil
2 onions, sliced
2 garlic cloves, chopped
1 large red pepper, seeded and
coarsely chopped
2 large yellow peppers, seeded and
coarsely chopped
sprig of fresh rosemary
sprig of fresh thyme
1 teaspoon coriander seeds, crushed
3 plum tomatoes, chopped
8 fresh basil leaves, torn
salt and freshly ground black pepper
• Sprinkle the aubergines and courgettes with salt, then place them in a
colander with a plate and a weight on top to extract the bitter juices and
excess water. Leave to stand for about 30 minutes.
• Heat the oil in a large heavy pan. Add the onions, sweat gently for
6–7 minutes until just softened, then add the garlic and sweat for
another 2 minutes.
• Rinse the aubergines and courgettes, and pat dry with kitchen paper.
Add to the pan with the peppers, increase the heat and sauté until the
peppers are just turning brown. Add the herbs and coriander seeds, then
cover the pan and cook gently for about 40 minutes.
• Add the tomatoes and season well with salt and pepper. Cook gently for
10 minutes until the vegetables are soft but not too mushy.
• Remove the herb sprigs. Stir in the basil leaves, and check the
seasoning. Serve hot.
Spinach and ricotta ravioli
ingredients
450g/1lb fresh egg pasta
1 egg white
salt
For the filling
700g/11⁄2lb fresh spinach
700g/11⁄2lb ricotta cheese, drained
2 egg yolks
1⁄4 teaspoon freshly grated nutmeg
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground
black pepper
50g/2oz Parmesan cheese, grated
1 tablespoon chopped fresh
flat-leaf parsley
• To make the filling, put the spinach in a deep saucepan with no water
except the drops still clinging to the leaves after washing. Cover with a
lid, and steam the spinach for 5–10 minutes until tender, tossing
occasionally. Drain the spinach thoroughly in a colander, and squeeze
out as much water as you can. Chop the spinach and set aside.
• Combine all the ingredients for the filling in a bowl, blending well with a
wooden spoon. Cover and refrigerate.
• Divide the pasta dough into six portions. Working with one portion at a
time, roll the dough as thinly as possible into 10cm/4in wide strips.
Work with two strips at a time, keeping the others covered with a damp
cloth, and work quickly to prevent the dough drying out.
• Put a teaspoon of filling at 5cm/2in intervals in rows along one of the
pasta strips. Dip a pastry brush in the egg white, and paint around each
spoonful of filling. Put the second rolled-out sheet of pasta over the filled
sheet. Press down firmly around each mound of filling to seal it, forcing
out any trapped air. Use a knife to cut the ravioli into squares. Put the
squares on a tray, and leave to dry for 2 hours.
• Bring a pan of salted water to the boil, and cook the ravioli in batches
for 3–5 minutes, lifting out with a slotted spoon. Transfer to a serving
dish. Serve immediately, either buttered or with tomato sauce.
450g/1lb fresh egg pasta
1 egg white
salt
For the filling
700g/11⁄2lb fresh spinach
700g/11⁄2lb ricotta cheese, drained
2 egg yolks
1⁄4 teaspoon freshly grated nutmeg
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground
black pepper
50g/2oz Parmesan cheese, grated
1 tablespoon chopped fresh
flat-leaf parsley
• To make the filling, put the spinach in a deep saucepan with no water
except the drops still clinging to the leaves after washing. Cover with a
lid, and steam the spinach for 5–10 minutes until tender, tossing
occasionally. Drain the spinach thoroughly in a colander, and squeeze
out as much water as you can. Chop the spinach and set aside.
• Combine all the ingredients for the filling in a bowl, blending well with a
wooden spoon. Cover and refrigerate.
• Divide the pasta dough into six portions. Working with one portion at a
time, roll the dough as thinly as possible into 10cm/4in wide strips.
Work with two strips at a time, keeping the others covered with a damp
cloth, and work quickly to prevent the dough drying out.
• Put a teaspoon of filling at 5cm/2in intervals in rows along one of the
pasta strips. Dip a pastry brush in the egg white, and paint around each
spoonful of filling. Put the second rolled-out sheet of pasta over the filled
sheet. Press down firmly around each mound of filling to seal it, forcing
out any trapped air. Use a knife to cut the ravioli into squares. Put the
squares on a tray, and leave to dry for 2 hours.
• Bring a pan of salted water to the boil, and cook the ravioli in batches
for 3–5 minutes, lifting out with a slotted spoon. Transfer to a serving
dish. Serve immediately, either buttered or with tomato sauce.
Mushroom pizza
ingredients
For the dough
15g/1⁄2oz active dry yeast
1 teaspoon sugar
250ml/9fl oz hot water
350g/12oz plain flour
1 teaspoon salt
1 tablespoon olive oil
For the topping
400g/14oz canned chopped
plum tomatoes
2 garlic cloves, crushed
1 teaspoon dried basil
1 tablespoon olive oil
2 tablespoons tomato purée
200g/7oz mushrooms, chopped
175g/6oz mozzarella
cheese, grated
salt and freshly ground
black pepper
• Put the yeast and sugar in a measuring jug and mix with 4 tablespoons
of the hot water. Leave in a warm place for 15 minutes or until frothy.
• Mix the flour with the salt in a large bowl, and make a well in the
centre. Add the oil, the yeast mixture and the remaining water. Using a
wooden spoon, mix to form a dough. Turn the dough out onto a floured
work surface, and knead for 4–5 minutes until smooth. Return the dough
to the bowl, cover with an oiled sheet of cling film and leave to rise in a
warm place for 30 minutes or until doubled in size.
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Remove the dough from the bowl and knead for 2 minutes. Using a
rolling pin, roll out the dough to form an oval or circle shape, and put
on an oiled baking tray, pushing out the edges until even. The dough
should be no more than 8mm/1⁄4in thick, as it will rise during cooking.
• To make the topping, put the tomatoes, garlic, dried basil and olive oil in
a large heavy pan. Season with salt and pepper, and simmer for
20 minutes or until the sauce has thickened. Stir in the tomato purée and
leave to cool slightly.
• Spread the sauce over the pizza base, leaving a border around the
edge. Top with the mushrooms, and scatter the mozzarella evenly over
the top. Bake in the oven for 25 minutes, and serve hot.
For the dough
15g/1⁄2oz active dry yeast
1 teaspoon sugar
250ml/9fl oz hot water
350g/12oz plain flour
1 teaspoon salt
1 tablespoon olive oil
For the topping
400g/14oz canned chopped
plum tomatoes
2 garlic cloves, crushed
1 teaspoon dried basil
1 tablespoon olive oil
2 tablespoons tomato purée
200g/7oz mushrooms, chopped
175g/6oz mozzarella
cheese, grated
salt and freshly ground
black pepper
• Put the yeast and sugar in a measuring jug and mix with 4 tablespoons
of the hot water. Leave in a warm place for 15 minutes or until frothy.
• Mix the flour with the salt in a large bowl, and make a well in the
centre. Add the oil, the yeast mixture and the remaining water. Using a
wooden spoon, mix to form a dough. Turn the dough out onto a floured
work surface, and knead for 4–5 minutes until smooth. Return the dough
to the bowl, cover with an oiled sheet of cling film and leave to rise in a
warm place for 30 minutes or until doubled in size.
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Remove the dough from the bowl and knead for 2 minutes. Using a
rolling pin, roll out the dough to form an oval or circle shape, and put
on an oiled baking tray, pushing out the edges until even. The dough
should be no more than 8mm/1⁄4in thick, as it will rise during cooking.
• To make the topping, put the tomatoes, garlic, dried basil and olive oil in
a large heavy pan. Season with salt and pepper, and simmer for
20 minutes or until the sauce has thickened. Stir in the tomato purée and
leave to cool slightly.
• Spread the sauce over the pizza base, leaving a border around the
edge. Top with the mushrooms, and scatter the mozzarella evenly over
the top. Bake in the oven for 25 minutes, and serve hot.
Gado gado
ingredients
100g/4oz white cabbage,
shredded
100g/4oz French beans, each
cut into three
100g/4oz carrots, cut into
matchsticks
100g/4oz cauliflower florets
100g/4oz beansprouts
For the dressing
100ml/4fl oz vegetable oil
100g/4oz unsalted peanuts
2 garlic cloves, crushed
1 small onion, finely chopped
1⁄2 teaspoon chilli powder
1⁄2 teaspoon soft brown sugar
salt
juice of 1⁄2 lemon
• Cook the vegetables separately in a saucepan of salted boiling water for
4–5 minutes. Drain well and chill.
• To make the dressing, heat the oil in a frying pan and fry the peanuts,
tossing frequently, for 3–4 minutes. Remove from the pan with a slotted
spoon, and drain on kitchen paper. Chop the peanuts in a blender or
food processor, or crush with a rolling pin, until fine but not ground to
a powder – leave a little texture.
• Pour all but 1 tablespoon of the oil from the pan, and fry the garlic and
onion for 1 minute. Add the chilli powder, sugar, a pinch of salt and
450ml/3⁄4pt water, and bring to the boil.Stir in the peanuts, reduce the
heat and simmer for 4–5 minutes until the sauce thickens. Add the lemon
juice and set aside to cool.
• Arrange the cold vegetables in a serving dish, and put the peanut
dressing in a small bowl in the centre. Serve.
100g/4oz white cabbage,
shredded
100g/4oz French beans, each
cut into three
100g/4oz carrots, cut into
matchsticks
100g/4oz cauliflower florets
100g/4oz beansprouts
For the dressing
100ml/4fl oz vegetable oil
100g/4oz unsalted peanuts
2 garlic cloves, crushed
1 small onion, finely chopped
1⁄2 teaspoon chilli powder
1⁄2 teaspoon soft brown sugar
salt
juice of 1⁄2 lemon
• Cook the vegetables separately in a saucepan of salted boiling water for
4–5 minutes. Drain well and chill.
• To make the dressing, heat the oil in a frying pan and fry the peanuts,
tossing frequently, for 3–4 minutes. Remove from the pan with a slotted
spoon, and drain on kitchen paper. Chop the peanuts in a blender or
food processor, or crush with a rolling pin, until fine but not ground to
a powder – leave a little texture.
• Pour all but 1 tablespoon of the oil from the pan, and fry the garlic and
onion for 1 minute. Add the chilli powder, sugar, a pinch of salt and
450ml/3⁄4pt water, and bring to the boil.Stir in the peanuts, reduce the
heat and simmer for 4–5 minutes until the sauce thickens. Add the lemon
juice and set aside to cool.
• Arrange the cold vegetables in a serving dish, and put the peanut
dressing in a small bowl in the centre. Serve.
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