Fruit and vegetable smoothie

I don’t have a juicer, but I managed to make this ‘thick’ fruit/veg drink using a liquidiser. It’s reminiscent of one of the ‘fresh juices’ from Wagamama. Makes about a litre:Juice

  • 1 large carrot sliced
  • 2 oranges (with the pith removed)
  • 1 apple (peeled and cored)
  • 2cm (approx.) square piece fresh ginger (grated)
  • 250ml cold water

Put all the ingredients in a liquidiser, and blend until smooth. Serve.

Lentil and coconut dhal

This is good to eat on a cold winter’s day! Adapted from a recipe in Waitrose’s ‘Harvest 2015’ booklet. Enough for 4 people:

  • 1 tbsp oilLentil&Coconut_Dhal (2)
  • 1 onion (chopped)
  • 2 cloves of garlic (finely chopped)
  • 3cm cube of ginger (finely chopped)
  • 1 red chilli (deseeded and finely chopped)
  • 2 large carrots (diced)
  • 1 tbsp curry powder
  • 250g red split lentils
  • 160ml can of coconut cream
  • 550ml vegetable stock
  • 100g frozen peas
  • 50g chopped almonds
  • 2 large tomatoes (skinned, deseeded and chopped)
  • Torn fresh coriander
  • Lemon juice (to taste)
  • Flat breads (heated in accordance with the instructions on the packet)

Heat the oil in a heavy pan. Add the onion and cook gently for 5 minutes. Stir in the garlic, ginger and chilli, and continue cooking for 2 minutes. Stir in the carrots and cook for a further 2 minutes.

Add the curry powder, lentils, coconut cream and the stock. Bring to the boil and simmer (covered) for about 20 minutes (until the carrots and the lentils are soft). Take off the heat and roughly mash the mixture with a potato masher.

Add the peas and the chopped almonds, and gently cook for a further 5 minutes. Then stir in the tomatoes and add lemon juice to taste.

Sprinkle with coriander and serve with warm flat breads.

 

Asian salmon with brown rice and greens

I had some leftover cavolo nero and some salmon fillets in the freezer so I decided to make this – enough for 2:

For the salmon:Asian_salmon

  • 2 tsp soy sauce
  • Juice of 1/2 lemon
  • 1 tsp honey
  • 2 tsp finely grated ginger
  • 2 salmon fillets

For the rice:

  • 100g brown long grain rice
  • 1 tbsp oil
  • 1 small onion (finely chopped)
  • 1 tsp finely grated ginger
  • 1 clove of garlic (chopped/crushed)
  • 5 leaves of cavolo nero (roughly chopped, with any tough stalks removed)
  • 2 tbsp soy sauce
  • 2 tsp shaoxing rice wine
  • 1 tsp sesame seeds
  • A dash of sesame oil

Cook the rice as indicated on the packet.

Meanwhile, mix the soy sauce, lemon juice, honey and ginger, and the coat the salmon fillets, placing them in a dish that can be used under a grill.

Heat the grill and cook the salmon fillets for four minutes on each side, until the salmon is opaque and firm.

To finish the rice, heat the 1 tbsp of oil in a wok, and stir-fry the onion, ginger and garlic. After 1 minute, add the cavolo nero and stir fry for a further 2 minutes. Stir in the rice, together with the soy sauce and rice wine. When thoroughly hot, mix in the sesame seeds and the sesame oil.

Serve immediately, pouring any remaining liquid from grilling, over the salmon.

Stir-fry with peanuts

Stirfry_peanuts-Tile

Enough for 2-3 people:

  • 2 tbsp oil
  • 1 red onion (sliced)
  • A piece of ginger (c. 2cm cube – chopped)
  • 1 clove of garlic (crushed/chopped)
  • 1 large pepper (cored, deseeded and sliced)
  • 100g sprouting broccoli (the heads cut-off and stems sliced lengthwise into 4cm lengths)
  • 300g bag of bean sprouts
  • a handful of salted peanuts
  • 3 tbsp soy sauce
  • 1 tbsp crunchy peanut butter
  • A generous dash of Thai chilli sauce (exact amount depends on its strength)
  • 3 small noodle nests (cooked according to the instructions on the packet, and drained)

Heat the oil in a wok. Add the onion, ginger and garlic and stir-fry for 1 minute.

Add the pepper and the broccoli and stir-fry for another minute.

Add the bean sprouts and the peanuts and stir-fry for another minute.

Combine the soy sauce, peanut butter and the chilli sauce, together with a small amount of water so that it is fairly runny. Stir into the vegetables. then add the cooked noodles.

Combine everything and stir until very hot.

Serve.

Tarka dhal

I had some mushrooms, kale and half a can of chopped tomatoes in the fridge, so I made this warming, satisfying dhal. The recipe is based on one from My Goodness by Liz Nolan. Serves 2:

Tarka_Dhal

  • 175g yellow split peas
  • 475ml water
  • 3 tbsp oil
  • 70g mushrooms, thinly sliced
  • 1 small onion (finely chopped)
  • 2cm cube of fresh ginger (grated)
  • 2 cloves garlic, crushed
  • 1 tsp cumin seeds
  • A large pinch of chilli flakes
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp garam masala (ground)
  • 200g tinned chopped tomatoes (1/2 large can)
  • 90g chopped kale (washed and the stems removed)

Soak the split peas in cold water for 8 hours (or overnight).

Drain the split peas and put into a medium-sized saucepan with 400ml of water. Bring to the boil, and then simmer for 40 minutes or until the split peas are cooked. Set aside in the cooking water.

Heat 1 tbsp of the oil in a large saucepan and stir-fry the mushrooms for 3 minutes. Transfer to a dish and set aside.

Heat 2 tbsp of the oil in the saucepan, add the onions and cook gently for 5 minutes. Then stir in the ginger, garlic, cumin, chilli, turmeric, coriander and garam masala. Cook for a further 2 minutes.

Add the tomatoes and 75 ml of water. Bring to the boil, and simmer for 15 minutes.

Add the split peas and the mushrooms. Bring to the boil, and cook for a further 5 minutes.

Add the kale. Bring to the boil, and cook for another 3 minutes.

Add more water if the dhal is too thick.

Serve with naans.

Carrot and coriander soup

Carrot&Coriander_Soup1-vert

Enough for 4:

  • 1 tbsp oil
  • 1 onion (sliced)
  • 1 clove of garlic (finely chopped/crushed)
  • 1 heaped tsp grated ginger
  • 1 heaped tsp ground coriander
  • 3 large carrots (finely sliced)
  • 2 tsp vegi-stock powder
  • 1 litre water
  • Juice of 1/2 orange (small)
  • Black pepper to taste
  • A few sprigs of fresh coriander (torn)
  • Croutons (see final paragraph sweet potato and red pepper soup)

Heat the oil in a large saucepan. Add the onion and cook gently for 5 minutes. Stir in  the garlic, ginger and coriander, and continue cooking for 2 minutes. Stir in the carrots and cook for another 3 minutes.

Add the stock powder and water. Stir, and bring to the boil. Then simmer for about 30 minutes, or until the carrots are soft.

Purée (using a hand blender or a liquidiser). Add the orange juice and black pepper to taste. Serve with croutons and fresh coriander.

 

Peanut rice luchbox

Chinese_rice_lunchbox

This used up some left-over brown rice.

Mixed the rice with spring onions, frozen peas and salted, roasted peanuts; and a dressing made from soy sauce, olive oil, a little hot chilli sauce, a little white wine vinegar and some grated ginger.

Also cherry tomatoes, beetroot, spring onions and carrot sticks.