Archive for the ‘Green Pepper’ Category

(Slightly) Spicy Mini Beanburgers

Sunday, May 2nd, 2010

Bunch of carrots
These classy little numbers come from the Planet Organic baby & toddler cookbook… but we all love to eat them!

2 tbsp olive oil
1 onion
1 carrot
1 green pepper
1 clove garlic
1/2 tsp coriander
1/2 tsp cumin
2 tins beans, drained
1 tbsp tomato puree
1 egg
2 tbsp breadcrumbs
1/2 cup grated cheddar

Preheat oven to 200c.  Finely chop, mince or grate veg.  Mash beans and puree.  Fry veg and spices for 5 mins.  Add to bean mixture. 

Mix in the rest of the ingredients and roll into golf ball sized patties and flatten slightly.  You can make larger ones if you prefer, just add 5 mins to the cooking time.  (You can freeze some at this point).

Bake on greased tray for 25 mins and turn them after 15 mins.

Serve with soft rolls or pitta pockets, potato wedges and some crunchy salad.  Ketchup, relish, chilli sauce and additional cheese/tomato/pineapple slices make the burger building fun.

Posted in Beans, Carrot, Cheese, Coriander, Cumin, Eggs, Green Pepper, Onion, Recipe, Vegetarian | No Comments »

Harvest Vegetable Soup

Monday, September 21st, 2009

Carrots, Potatoes, Onions…

1 tbsp oil
1 tbsp butter
4 potatoes
4 carrots
1 large onion
1 green pepper
1/2 cup red lentils (cover with water)
1 bayleaf
1/2 pint chicken or veg stock
1/2 pint milk
1 cup grated cheese and ground black pepper to serve

NB Do not attempt this without the green pepper!!

Chop up all the veg into roughly 1cm cubes.  Melt the butter and oil in a large pan, then add all the vegetables.  Stir for a minute or so.  Add the lentils with their water, the bayleaf and the stock.  (To add the stock I chuck the stock cube into the pan, then pour over the boiling water and let them get on with it, but do it whichever way makes you happy).

Stir to make sure none of the lentils are sticking to the bottom.  Add the milk and bring to boil.  The liquid should cover all the veg.  If not, add more water or milk, (or exactly half and half if you like to be precise).  Leave to simmer for about 40 minutes, stirring occasionally to make sure nothing sticks.

It should look like a thick golden stew/soup.  If the stock is still quite runny, squish a few potatoes against the side of the pan, then stir them in.  Check that you can’t see any lentils, they should have cooked down completely.  Remove the bayleaf. 

To serve, add a small amout of grated cheese to the bottom of your bowl, then ladle the soup on top.  Grind on some black pepper, and if you are hungry, line up some bread and butter for the side.

This soup improves with reheating and freezes well; certainly a recipe that is more than the sum of its parts, very cheap, easy to do and extremely tasty!

Posted in Carrot, Green Pepper, Lentil, Onion, Pepper, Potato, Recipe, Soup, Toddler, Vegetarian, Weaning | No Comments »