Archive for the ‘Garlic’ Category

Spicy chard, green lentil and ginger soup

Monday, September 23rd, 2013

chard

This can be made with spinach too; all my spinach/chard recipes can be made with either. This soup is fantastic for winter lunches.

1 mug green lentils, soaked overnight (or a tin)
1 onion
2 cloves garlic
1 tbsp olive oil
1 bunch chard
2 inches ginger
1 litre vegetable stock
1 chilli
1/2 lemon, juice only
2 tbsp soy sauce

Soak lentils the night/day before, or drain a tin of green lentils. Rinse lentils well.

Finely chop the onion and garlic and heat gently in the oil, in a large pan.

Wash the chard well and chop fairly small. Peel the ginger, then grate finely.   Chop the chilli into thin slices.

Add stock and lentils to onion mixture in pan and bring to boil. Add chard, ginger, soy and chilli.

Boil for around 40 minutes until the lentils are cooked. Add lemon juice. Season to taste.

Serve with crusty bread.

Minted lamb & apple kofte

Tuesday, June 11th, 2013

cox apple

6 wooden skewers, soaked in water
1 apple
500g lamb mince
1 clove garlic
1/2 tsp ground cumin
1/2 tsp ground coriander
4 wholemeal pitta breads

12 halved cherry tomatoes

Grate the cucumber into a sieve, mix with the salt, and leave to drain.  Mix the yoghurt with the mint, sugar and mustard, then add the drained cucumber.  Refridgerate.

Grate the apple into a large bowl.  Mix in the dried mint, garlic and spices, then add meat and use your hands to mix it all well.  Roll into 18 small balls.

Thread three balls onto each skewer and squash them slightly to form short sausage shapes on the skewer.  Grill under a hot grill or on a barbeque for around 7 mins, turning regularly.

Toast the pittas (or sprinkle them with a bit of water and barbeque them a minute on each side) then split immdiately.  Spread the inside with raita, then fill with the lamb kofte and halved cherry tomatoes.

Thyme Roasted Vegetable Salad

Saturday, February 16th, 2013

Red OnionCarrots with TopsFresh Bell PeppersCourgette sectionAubergineGarlic

1 courgette
1 aubergine
1 onion
2 cloves garlic
3 carrots, peeled, halved and quartered
10 baby tomatoes
3 sprigs thyme
1 tbsp olive oil
1 tin lentils (rinsed and drained)

Dressing
1 tsp tahini
2 tsp vinegar
2 tsp soy sauce
1 tsp honey
juice of half a lemon

Heat the oven to 200c.  Chop all the vegetables into inch sized cubes, mince the garlic and mix it all with the oil and thyme in an oven proof dish.  Bake for 40 minutes or until all the vegetables are cooked.  Check and stir a couple of times during the cooking.

Mix the dressing together well and stir into the warm vegetables.  Serve warm or cold with some cous cous that has been prepared with vegetable stock and seasoned with the juice of a lemon.

Sardine, garlic and breadcrumb pasta

Monday, December 17th, 2012

 Garlic

This is adapted from the Pain Quotidien cook + book and is basically aglio, olio pepperoncino tarted up with some Omega 3.  Makes a great, cheap and healthy supper.  Whether you can get the kids to eat it is another matter!  The traditional Italian version of this (pasta con le sarde) adds fennel.

1 tin sardines in oil
2 garlic cloves, crushed
1/2 cup breadcrumbs
1 tsp lemon rind
1 tsp thyme
1 tsp chilli
300g spaghetti

lemon wedges to serve
1 tbsp chopped parsley to garnish

Fry sardines, garlic, breadcrumbs thyme and chilli until brown, dry and crispy (about 10 mins), crushing the sardines as you fry.

Boil the spaghetti in plenty of salted water.  When al dente, drain and stir in the sardine mix and garnish with the parsely and serve immediately.