richardglover.co.uk

Geek, part-time cyclist, ecoist, bad photographer, vegetarian. I fiddle with WordPress and Edu Tech.

Tag: quick

Roasted aubergine and red pepper couscous with halloumi cheese recipe

This is fairly quick to knock up and makes enough for 4 portions, it’s also easy to make vegan by replacing the halloumi cheese with sliced tofu.

Ingredients – Makes 4 portions

220g uncooked couscous

Olive oil

Freshly ground black pepper

1 vegetable stock cube (I use a Knorr stock pot)

330ml boiling water

1 large or 2 medium red onions

3 cloves of garlic, minced

1 large aubergine

2 sweet red peppers

1 250g block of halloumi or 1 block of tofu

1 can of cooked green lentils (Lentilles Vertes)

A drop of truffle oil – Optional

Method

Right, heat your oven to 200C, I’ve got a fan oven.

De-seed your peppers, chop them into pieces, make them however big you want.

Chop the aubergine into slices and then into pieces, again, any size you want but bear in mind you want all this to roast fairly quickly.

Throw the pepper and aubergine on baking tray, drizzle with olive oil, add a twist of black pepper and mix it all together.

Put that in the oven to roast and grab the onion(s).

Peel and chop the onions, put them in a large pan with a drizzle of olive oil and a twist of black pepper, cook over a medium heat until they’re turning soft and almost translucent. Add the minced garlic and cook for a few more minutes but don’t over cook the garlic.

Once the veg has been roasting in the oven for 10 minutes take it out, give it a shake and a turn and put it back in the oven for 10 minutes.

Slice the halloumi cheese into 8 slices, add a little olive oil to a frying pan and get it on a medium heat. Add the slices of halloumi and cook until golden brown, keep an eye on them, they can brown quickly. When both sides are done remove from the pan and set aside.

Your roast veg should have had about 20 minutes now, check to see if it’s done, I like it slightly crispy and almost burnt, each to their own. If it’s done, turn the oven off and get started on the cous cous.

Dissolve the stock pot in 330ml of boiling water, add the couscous to the pan with the onions and garlic and place on a very low heat. Add the stock to the pan, stir to cover the couscous and put a lid on the pan.

After 2-3 minutes give the couscous a stir, it should have swollen up and taken on all the water, if it hasn’t, put the lid back on and give it another minute but keep checking.

Once it’s done, drain the lentils and add them to the pan along with the roasted veg and halloumi cheese.

Add the totally optional drop of truffle oil and give it all a good stir, I know it sounds really pretentious but I think it really makes a difference. If you’ve not got truffle oil and you’re tempted to get some make sure it’s a good quality oil with some real truffle, I’ve got some of the Truffle Hunter oils.

Celeriac and carrot soup recipe

Picked a bag of veg up from the farmers’ market for £1.50 and it made enough soup for a week. It’s easy to make and will keep in the freezer.

Ingredients

40g of unsalted butter (Recipe could easily be made vegan by substituting the butter for olive oil or vegan spread)

2 celeriac, peeled and chopped

4 large carrots, peeled and chopped

4 medium sized potatoes, peeled and chopped

2 medium onions, peeled and chopped

1 litre of hot vegetable stock (I used 2 Knorr stock pots)

Salt and freshly ground black pepper

Method

In a large pan, melt the butter then add the onion, carrots and celeriac.

Stir to cover the veg in some butter, put a lid on the pan and cook over a gentle heat for 10 minutes stirring occasionally.

Add the potatoes and stock, make sure the stock covers all the veg.

Season with freshly ground pepper and a little salt, remember there’s probably already salt in the stock so don’t overdo it!

Bring to the boil, reduce the heat and simmer for 30 minutes or until the veg is cooked.

With a stick blender, purée the soup leaving some lumpy veg.

Serve in hot bowls with a chunky wedge of bread!

Penne pasta with bechamel, broccoli and peas recipe

Left over béchamel sauce and some broccoli in the bottom of the fridge, throw it in a pan with some other stuff, quick food!

Ingredients – Serves 4

300g whole wheat penne pasta

680ml of béchamel sauce

1 head of broccoli, washed and cut into bite size chunks

A hand full of frozen peas

Freshly ground black pepper

As much vegetarian Parmesan cheese as you have to hand, grated

Method

Steam the broccoli for about 20 minutes.

Whilst that’s going on, pour some boiling water in to a large pan and add the pasta, cook for around 12 minutes or until it’s done!

Drain the pasta and add it back to the empty pan.

Add the béchamel sauce and heat through.

Throw in a hand full of frozen peas and cook for a few minutes.

Twist in some black pepper.

Add the Parmesan and broccoli and stir in gently.

Serve up!

Butternut squash gratin recipe

I made this up so that I had something quick to reheat and eat the next day, the recipe might not be exactly how I made it! The breadcrumbs were a prize for coming joint first in a pumpkin carving competition at a Halloween party I went to 😀 I suppose you could even use pumpkin but the ones in the shops right now aren’t too tasty!

Ingredients

1KG butternut squash, peeled and diced into chunks

1 large onion, peeled and chopped

2 cloves of garlic, peeled and sliced

Olive oil

1 free range egg

¼ tablespoon of salt

Freshly ground black pepper

5 tablespoons of mayonnaise

100g of vegetarian extra mature cheddar cheese

100g of vegetarian Parmesan style cheese

100g of breadcrumbs

Method

Preheat your oven to 180C (I’ve got a fan oven).

Place the butternut squash in a pan and cover with boiling water, place a lid on the pan and boil for around 10 minutes. You want the squash to still be a little firm.

Whilst the squash is cooking add a little olive oil to a pan and throw in the onion and garlic, sauté until soft.

Check the squash, if it’s done, drain it and set to one side.

Once your onion is done, take it off the heat and let it cool a little.

In a bowl, beat the egg and add the salt, a twist of black pepper and mayonnaise, half the cheddar, half the Parmesan, onions and most of the breadcrumbs (save a small amount to go on top at the end). Stir the mixture together and gently fold in the butternut squash without breaking it up.

Pour the mixture into an ovenproof dish, mix together the remaining cheeses and breadcrumbs and sprinkle on top.

Bake in the oven for around 1 hour, until the cheese on top has melted and is golden brown.

I made this in advance, only baked it for half an hour, removed it from the oven, allowed it to cool, covered it and put it in the fridge overnight. The next day I reheated it for 30 minutes at 180C.

Pasta with chili, garlic, ginger and tomatoes recipe

You’ll make sex noises throughout the whole time you’re eating this, I guarantee it! It’s quick to make and it’s got the got the right combination of heat from the chili & garlic and sweetness from the tomatoes.

Ingredients

150g of your favourite pasta

1 tin of chopped tomatoes

1 red chili, finely chopped

4 cloves of garlic, minced

A piece of ginger bigger than a big thumb, peeled and grated

125g of baby plum tomatoes, quartered

Olive oil

Freshly ground black pepper

Method

Bring a pan of water to the boil and get your pasta in there cooking away

In another pan, over a medium heat add a little olive oil and add the plum tomatoes, give them a stir and mush them up a bit. Cook for a few minutes.

Add the garlic, chili, ginger and chopped tomatoes. Add a twist of black pepper and give it all a good stir.

Let it bubble away whilst the pasta finishes cooking but don’t let it get too dry.

Drain the pasta and add it to the tomato sauce.

Enjoy!

© 2017 richardglover.co.uk

Theme by Anders NorenUp ↑