Friday, 6 November 2009

Black bean and corn bake (3 colours)

I adapted this recipe from one of my favourite food blogs: Lisa's Kitchen. Our local supermarket has a pretty impressive range of foods, but doesn't have either cayenne and jalapeno peppers. I added a green chilli pepper instead and although I'll probably be braver and use two next time it did taste delicious.

Ingredients
Dried black beans - 1 1/4 cups
Dried red kidney beans - 1/4 cup
Sundried tomatoes - 5
Olive oil - 1 tbsp
Onion - 1, chopped
Garlic - 4 cloves, crushed
Green chilli pepper - chopped
Frozen sweetcorn - 2 cups
Honey - 1 tbsp
Medium or hot chilli powder - 1/2 tsp
Ground cumin - 1 tsp
Dried tarragon - 3/4 tsp
Bay leaf
Cheddar - 1 cup, grated

See the recipe for instructions.



Tuesday, 3 November 2009

Aubergine and courgette bake (4 colours)


Ingredients
Aubergine - 1 large or 2 small
Courgettes - 2, sliced length ways
Onion - 1, finely chopped
Garlic - 2 cloves, finely chopped
Chopped tomatoes - 2 400g cans
Olive oil - 2 tbsp
Sunflower oil - 5-6 tbsp
Plain flour, for coating
Basil - handful of leaves, shredded
Parsley - 1 tbsp, chopped fresh
Mozzarella - 350g, sliced
Parmesan - 25g, grated

Methods
1) Slice the aubergine, sprinkle with salt and set aside for 45-60 mins.
2) Heat the oil in a large frying pan. Add the onion and garlic and fry until softened. Stir in the tomatoes, half the basil and half the parsley. Bring to the boil, reduce the heat and cook, stirring, for 30 to 40 minutes, until thickened to a pulp.
3) Rinse and dry the aubergines. Coat the aubergines and courgettes with flour. Heat the sunflower oil in another frying pan and fry the aubergines and courgettes (in batches) until golden brown.
4) Preheat the oven to 180°C / gas mark 4. Put a layer of aubergines and then a layer of courgettes in an ovenproof dish. Pour over half the source and scatter over half the mozzarella. Sprinkle over half the remaining basil and parsley. Repeat the layers and sprinkle parmesan on top. Bake for 30-35 minutes. Serves 4.

Monday, 2 November 2009

Butterbean and tomato soup (2 colours)


I made this soup a couple of nights ago while Ian was washing up, which shows how quick it is to make. I blended all of the soup, but might try half and half next time.

Ingredients
Onion - 1, finely chopped
Garlic - 1 clove, finely chopped
Butterbeans - 1 can
Chopped tomatoes - 1 can
Sun-dried tomatoes - 3 or 4, chopped
Olive oil - 1 tbsp

Methods
1) Heat the oil in a medium-sized pan. Add the onion and cook, stirring frequently, for 5 minutes. Add the garlic and cook for a further two minutes.
2) Add the chopped sun-dried tomatoes, chopped tomatoes and butterbeans and their can juices to the pan. Cook without a lid for 10 minutes.
3) Process in a blender and serve. Alternatively process only half the soup in the blender and mix with the other half. Serves 2.

Tomato and chilli soup (3 colours)


This soup is really easy to make and well worth it. The recipe states to use 5 chillis, but that probably depends on their size and the most we've made it with was 4 (which turned out to be a little hot for our liking).

Ingredients
Plum tomatoes - 1.5kg, halved
Red chillis - 2-4, seeded
Garlic - 6 cloves, crushed
Red onion - 2, roughly chopped
Red (bell) pepper - 1, halved and seeded
Tomato puree - 2 tbsp
Olive oil - 3 tbsp
Vegetable stock - 400ml

Methods
1) Preheat the oven to 200° / gas mark 6. Place the tomatoes, chillis, red pepper, garlic, onions and tomato paste in a roasting tin. Drizzle all the vegetables/fruits with oil and toss. Roast for 40 minutes.
2) Process the vegetables/fruits in a food processor in batches, adding a ladleful of stock to each batch to make a smooth thick puree. Be careful at this point to make sure that the chillis don't all end up in the same batch.
3) If you prefer to remove the seeds then press through a sieve or strainer and add more stock to thin as necessary. Heat gently and serve. Serves 4-5.