Heat the oil in a medium pan, add the onion (reserving 1 tbsp to make the guacamole later) and pepper and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder. Simmer, covered, for 15 mins. Meanwhile, peel and de-stone the avocado and tip into a bowl, add the remaining onion, coriander and lime juice with a little chilli (if using) and mash well. Ladle the soup into two bowls, top with the guacamole and serve. 4 tablespoons unsalted butter
2 cups chopped onions 1 pound fresh mushrooms, sliced 2 cups chicken broth 1 tablespoon soy sauce 1 tablespoon paprika 2 teaspoons dried dill weed 1 cup milk 3 tablespoons all-purpose flour ½ cup sour cream or joghurt ¼ cup chopped fresh parsley 2 teaspoons lemon juice 1 teaspoon salt ground black pepper to taste Melt butter in a large pot over medium heat. Add onions; cook and stir until softened, about 5 minutes. Add mushrooms and sauté for 5 more minutes. Stir in broth, soy sauce, paprika, and dill; reduce heat to low, cover, and simmer for 15 minutes. Whisk milk and flour together in a separate bowl; stir into soup until blended. Cover and simmer for 15 more minutes, stirring occasionally. Add sour cream, parsley, lemon juice, salt, and ground black pepper; stir over low heat until warmed through, about 3 to 5 minutes. Serve immediately. 8 limes
1 tbsp salt 2 tbsp mustard seed oil 2 tsp mustard seeds 3 garlic cloves, finely chopped 2 cm-piece fresh ginger, peeled, finely chopped 2 tsp ground cumin 2 tsp ground coriander 1/2 tsp chilli powder 125ml (1/2 cup) water 125g (3/4 cup, lightly packed) brown sugar 2 tbsp white vinegar Cut each lime into 8 wedges. Place in a large bowl. Sprinkle with the salt. Cover and set aside in a cool dry place, stirring occasionally, for 2 days. Heat the oil in a medium saucepan over medium heat. Add the mustard seeds and cook for 30 seconds or until the seeds start to pop. Add the garlic, ginger, cumin, coriander and chilli powder. Cook, stirring, for 30 seconds or until aromatic. Stir in the lime mixture, water, sugar and vinegar and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 15 minutes or until the mixture is thick. Spoon into sterilised glass jars. Seal and invert jars for 2 minutes. Set aside for 1 week to develop the flavours. 3 cups water
1 cup red lentils 1 roma tomato, quartered 1 carrot, quartered 1 small onion, quartered 4 cloves garlic, quartered ¼ cube chicken bouillon 1 cup water 2 teaspoons ground cumin ½ teaspoon sea salt ½ teaspoon cracked black pepper ¼ teaspoon ground coriander Place 3 cups water, lentils, tomato, carrot, onion, garlic, and chicken bouillon in a stockpot over medium heat; cook until vegetables and lentils are softened, 20 to 25 minutes. Remove from heat and cool to lukewarm. Blend vegetable and lentil mixture with an immersion blender until smooth. Stir 1 cup water, cumin, sea salt, pepper, and coriander into soup; heat over medium heat until warmed. Prep 20 min
Cook 30 min Serves 6 1 red chilli (20g), thinly sliced into rounds 90ml white-wine vinegar 2 tsp caster sugar Fine sea salt 75g unsalted butter 1 tbsp rosemary leaves 1 onion, peeled and thinly sliced (150g) 1½ tsp baharat or five-spice 1kg root veg (including 200g king edward potatoes or similar), roughly chopped at an angle into 4cm x 2cm pieces 175g double cream 25g parmesan, grated 10g parsley leaves, finely chopped In a small bowl, mix the chilli, vinegar, sugar and a teaspoon of salt and set aside to pickle. Put a shallow, round, 28cm casserole dish for which you have a lid on a medium-high heat, add the butter and, once it has melted, add the rosemary, onion, baharat and two teaspoons of salt, and cook for five minutes, until the onions are pale and translucent. Add all the root veg, cook, stirring occasionally, for two minutes, then pour in 150ml water, cover and cook for another 15 minutes, stirring once halfway through, until the vegetables are cooked. Turn on the grill to its highest temperature. Stir the double cream into the root vegetable pan, cook uncovered for five minutes, then take off the heat and stir in half the cheese. Sprinkle the remaining cheese on top, then grill for three minutes, until golden and bubbling. Leave to rest and settle for 10 minutes, then scatter over the pickled chilli and a teaspoon of the pickling liquor. Serve hot with the parsley scattered on top.
Preheat the oven to 200°C/390°F. Place the trimmed florets and stems into a large bowl. Pour over the oil then add the spices. Toss to coat the cauliflower in the spices. Spray a large sheet pan with cooking spray. Transfer the cauliflower to the sheet pan and distribute so that the cauliflower is in a single layer. Place in the preheated oven and allow to roast for 30-45 minutes or until the cauliflower is fork tender and caramelized around the edges. Remove from the oven and serve. Source: https://simply-delicious-food.com 2 eggs
1/2 cup or olive oil 1/3 cup honey or maple syrup 1/4 cup milk or Greek yogurt 1 teaspoon 1 cup mashed ripe bananas about 2-3 medium bananas 1 3/4 cups whole wheat flour or plain all purpose flour ½ teaspoon ground cinnamon optional 1 teaspoon baking soda ½ teaspoon salt 1/2 cup dark chocolate chips or chopped walnuts Pre-heat oven to 325F. Grease a 9x5 inch loaf pan and set aside. In a medium bowl, whisk the flour, cinnamon, baking soda and salt. Set aside. In a large bowl, beat eggs, oil, honey, milk and vanilla for 2 minutes. Stir in the bananas, flour mixture and chocolate chips (or any other add ins of choice. Pour batter into greased pan, sprinkle with some more cinnamon, raw sugar, or banana slices (optional) Bake for 50-55 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes, slice and enjoy! 2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)
1/2 tsp baking soda 1 cup fresh parsley leaves, stems removed 3/4 cup fresh cilantro leaves, stems removed 1/2 cup fresh dill, stems removed 1 small onion, quartered 7–8 garlic cloves, peeled Salt to taste 1 tbsp ground black pepper 1 tbsp ground cumin 1 tbsp ground coriander 1 tsp cayenne pepper, optional 1 tsp baking powder 2 tbsp toasted sesame seeds Oil for frying (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry. Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture. Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook. Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon. Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties. Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary. Place the fried falafel patties in a colander or plate lined with paper towels to drain. Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy! Source: www.themediterraneandish.com 1 tbs olive oil
1 brown onion sliced 2 fat cloves of garlic minced 1 x 5cm piece of ginger peeled and finely grated 1 red chilli pepper seeds and pith removed, then chopped finely 1 heaped tsp ground fenugreek 1 heaped tsp turmeric 2 heaped tsp curry powder 1 tsp yellow mustard seeds 1 x 400g can of chopped tomatoes 1 x 400g can coconut milk 1 x 400 g can of chickpeas drained and rinsed 450 g mushrooms, chestnut and portobello wiped clean and sliced thickly 100 g baby spinach leaves 1/2 tsp sea salt 1/4 tsp cracked black pepper 1 small handful of coriander/cilantro leaves to serve lime wedges to serve Heat the oil in a large sauté pan. Add the onion and cook for 5 minutes over a medium heat. The onions should be soft and golden. Add the garlic, ginger and chilli and cook for another 2 minutes. Stir in the spices and cook for 1 minute until to can smell them. Add a splash of water if it gets too dry. Now add the mushrooms and a splash of water stir until the mushrooms are covered in the spices. Season with the salt and pepper.Pour in the can of tomatoes and add the chickpeas, stir and leave to simmer for 5 minutes. Then add the coconut milk, stir and leave to simmer gently for another 5 minutes. Add the spinach. As soon as the spinach has wilted the curry is ready. Serve immediately with basmati rice (white or brown), lime wedges and some coriander leaves. 2 large carrots
3 tbsp buckwheat flour 1 large egg 1 tbsp dried parsley salt and pepper to season coconut oil or virgin olive oil for frying Grate the carrots and place in a large bowl. Add in buckwheat flour, salt, pepper, dried parsley and egg. Combine thoroughly; it should form a thick lumpy mixture. Heat a fry pan to a medium heat and add 2 tsp olive oil or coconut oil. Scoop generous heaped tablespoons of the mixture into the pan and flatten into fritter shapes. Cook for about 3 minutes on each side. If they start to burn too quickly, reduce the heat. Repeat with the remaining batter until done, adding a little extra oil to the pan as necessary. The oil helps to add flavour and a slight crispness to the fritters. Serve! *the dried parsley is just a suggestion for seasoning. You could also try (i) a teaspoon of ground cumin or coriander, (ii) chilli flakes, (iii) finely chopped fresh coriander or fresh parsley, (iii) turmeric. |