Monday, 28 February 2011

Beetroot and apple salad (1 colour)

I'm going through a beetroot phase at the moment, so I suspect there'll be quite a few beetroot recipes posted here over the next few weeks. One thing I'm hoping to perfect is beetroot soup. We've cooked three different recipes for it so far, but I'm not quite satisfied with any of them.

This is an easy to make beetroot side dish that's very refreshing.

Cooked beetroot - 3 small, chopped into thin sticks
Red apple - 1, core removed and chopped into thin sticks
Lemon juice - 2 tsp

1) Put the apple in a small bowl with the lemon juice and stir to coat thoroughly. Add the beetroot and mix well. Serves 2.

Friday, 18 February 2011

Green beans with pine nuts (2 colours)

This is a lovely way to add some flavour to green beans.

Olive oil - 1 tbsp
Pine nuts - 15 g
Paprika - 0.25 tsp
Onion - 1, finely chopped
Garlic - 1 clove, finely chopped
Green beans - 250 g, ends trimmed
Lime juice - 1 tbsp

1) Heat the oil in a frying pan. When hot add the pine nuts and cook, stirring regularly until golden brown. Remove from the pan and drain on kitchen roll. Place in a small bowl, sprinkle over the paprika and shake the bowl until the pine nuts are coated.
2) Add the onion to the frying pan and fry gently until softened. Meanwhile place the green beans in a pan and cover with boiling water. Bring to the boil and cook for a few minutes until tender, but still firm.
3) Add the garlic to the frying pan and cook for 2 minutes. Add the green beans and stir well. Cook for a couple of minutes and then pour over the lime juice. Serve sprinkled with the pine nuts. Serves 2-4.

Wednesday, 16 February 2011

Potato skins with tomato and sweetcorn salsa (4 colours)

Baking potatoes - 2 large
Kidney beans - small can, drained and rinsed
Sweetcorn - 198 g can, drained
Red pepper - 0.5, chopped
Red chilli pepper - 1, seeds removed & finely chopped
Shallots - 2, finely chopped
Tomatoes - 2, chopped
Lime juice - 1 tbsp
Olive oil - 2 tbsp
Cheddar cheese - 55 g

1) Wash and prick the potatoes and then bake in the oven at 200°C for about 75 minutes until crisp on the outside and soft on the inside.
2) Mix together the kidney beans, sweetcorn, pepper, chilli, shallots and tomatoes in a bowl. Add the lime juice and 1 tbsp of olive oil and stir.
3) When the potatoes have cooked, remove them from the oven. Pour the salsa into a saucepan and cook on low.
4) While the salsa is cooking, cut the potatoes in half lengthways. With a dessert spoon gently remove the potato from the skins - don't press to hard or you'll break through the skins. You can cook the potato in another recipe or simply eat it as a side dish as we did.
5) Place the skins, cut-side up on a baking tray and brush the insides with the remaining oil. Grill on medium for 5 minutes.
6) Fill the skins with the salsa (you'll probably end up with a little left over) and top with cheese. Grill until the cheese has melted. Serves 2.

Friday, 11 February 2011

White cabbage, pear and cucumber salad (4 colours)

You can make a dressing for this salad by mixing a little natural yoghurt with some salad cream, but it's just as tasty without.
Pear - 1
Lemon juice - 2 tbsp
Carrot - 1 large, grated
White cabbage - shredded
Cucumber - 100 g, chopped
Tomatoes - 2, chopped
Double gloucester cheese - 150 g
Dried mixed herbs - 1 tsp

1) Chop the pear and soak in the lemon juice in a small bowl.
2) Mix the carrot, cabbage, cucumber and tomatoes together in a large bowl. Add the pear (but not the extra lemon juice), cheese and herbs and mix.

Saturday, 5 February 2011

Louisiana ratatouille (4 colours)

The annual okra festival (okrafest) in Checotah, Oklahoma is mentioned in a Carrie Underwood song that I like and I decided last year that I must try okra. I've only had it twice and I'm not sure that I can describe the taste, but I do enjoy it.

Olive oil - 2 tbsp
Onions - 2, finely chopped
Garlic - 4 cloves, finely chopped
Dried oregano - 1 tsp
Chopped tomatoes - 2 400 g tins
Red wine vinegar - 2 tbsp
Aubergines - 2, chopped into 2 inch cubes
Green pepper - 1, chopped
Okra - 500 g

1) Heat the olive oil in a large frying pan and cook the aubergine until golden brown - in batches if necessary.
2) Remove the aubergine from the pan and place in the slow cooker. Add the onion to the frying pan and cook until softened. Add the garlic and oregano, stir and cook for one minute.
3) Add the chopped tomatoes and red wine vinegar to the frying pan and bring to the boil. Transfer to the slow cooker and stir well.
4) Cover and cook on low for 6 hours.
5) Trim the ends off the okra and cut into 1 inch lengths. Add to the slow cooker with the pepper. Cook for a further 30 minutes - don't overcook the okra or it will go very sticky. Serves 4.

Friday, 4 February 2011

Red cabbage, feta and clementine salad (2 colours)

Small red cabbage - one third
Red onion - half, sliced (to form rings)
Cooked beetroot - 1, coarsely grated
Clementines - 2, peeled and separated into segments
Feta cheese - 60 g
Sunflower seeds - 2 tsp

1) Slice the cabbage into thin slices and break up with your fingers. Arrange on two large plates.
2) Scatter over the onion rings, followed by the beetroot and clementine segments.
3) Crumble over the feta cheese and sprinkle with the sunflower seeds. Serves 2.