Archive for January, 2012

Sweet and Sour Aubergine with King Prawns

Monday, January 30th, 2012


1 Aubergine
1 cup home made tomato sauce (garlic, onion, tomatoes, veg stock, tsp sugar)
1 cup pineapple pieces and juice
1/2 chilli (or a few dashes Frank’s hot sauce – to taste)
2 tsp white wine vinegar
10 defrosted cooked king prawns (optional)

Chop aubergine into cubes.  Add the rest of the ingredients apart from the prawns, and heat gently until bubbling.  Stir occasionally, and when the aubergine is soft but still has a little bite, add the prawns and heat through. 

Serve immediately with basmati rice.

Homemade Lemonade

Saturday, January 28th, 2012

Cut Lemon
1 lemon (juice)
3 tsp sugar
1/2 pint cold water
ice cubes to serve

Makes two glasses of homemade lemonade.

Juice the lemon and pour juice and pulp into a glass.  Add the water.  Stir in the sugar to taste; start with two teaspoons, then add more as required.  You may need a little more water depending on the size of the lemon.

Pour over ice and serve in tall glasses with straws.

Organic Box 25th January 2012

Wednesday, January 25th, 2012

fruit: pomegranite, bananas, oranges, avocado, Gala apples, lemon
veg: Romano potatoes, onions, Crown Prince squash, mixed kale bag, leeks, carrots, parsnips, red cabbage, garlic

The last post in January already, and Burns night to boot.  The haggis awaits its fate..

I’m very pleased to get a pomegranite this week and am already planning to make pomegranite, rocket and feta salad, which is fabulous with baked potatoes or stuffed into toasted pitta pockets.  The squash will be used in a Jungle stew, which is lovely and fragrant as well as stodgy enough to be comfort food, and a good way to use star anise too.  Bonus.

I like the Kale stir fry idea in this week’s leaflet, so will give that a go as well.

Cheesy Leek and Ham pasta bake

Monday, January 23rd, 2012

Freshly Cut Leek

This is great for little ones as leek is quite mild and the overall pasta bake is whitish…

2 leeks
1 tsp butter
1/2 pint milk
1 tbs butter
1 tbs flour
1/2 tsp nutmeg
1/2 tsp dijon mustard
1 cup grated cheese
1/2 cup ham cubes or broken pieces of sliced ham (optional – you could use tomato or sundried tomatoes)
500g pasta

Heat the oven to 180c.  Clean and chop the leeks.  Sweat them in the teaspoon of butter in a saucepan with the lid on and don’t allow them to brown. 

Add milk, tablespoon butter, flour, nutmeg and mustard to another saucepan and heat gently, whisking occasionally.  As it begins to heat up, concentrate on the whisking and don’t allow it to catch on the bottom.  Once bubbling gently remove from the heat and stir in half the cheese.  Season to taste.  It should have a thick texture.

Break up the leeks with a spoon -they should now be softish.  Add to the cheese sauce.  Mix in the ham.

Bring a large pan of salted water to boil and cook the pasta according to instructions on the packet.  Drain it before it becomes too soft as it will be cooked further in the oven.  Mix the sauce with the pasta, pour into an oven proof dish and sprinkle over the remaining cheese.

Bake for 20 minutes until piping hot with a brown cheesy top.

This is great for putting in mini ramikins and freezing for quick suppers (don’t do the last step of putting it in the oven as that will happen when you reheat).