Wednesday, 30 January 2013

Spicy tomato soup (2 colours)

This is really quick and easy to make. You can leave out the chilli flakes if you prefer your soup to be less spicy.

Onion -1, chopped
Chopped tomatoes - 400 g tin
Red lentils - 3 tbsp
Garam masala - 2 tsp
Chilli flakes - pinch
Vegetable stock - 500 ml

1) Place all the ingredients in a large saucepan. Bring to a simmer and cook for 20 minutes until the lentils are soft, stirring occasionally.
2) Blend roughly for a few seconds and serve. Serves 2-3.

Sunday, 27 January 2013

Fruit, nut and oat bars (2 colours)

You can add any dried fruit or nuts that you like to these energy bars. I used a combination of almonds, cashews, sultanas, raisins and glace cherries.

Dessicated coconut - 75 g
Rice krispies - 40 g
Rolled oats - 115 g
Chopped nuts - 100g
Dried apricots - 100 g, chopped
Dried fruit - 100 g, chopped
Honey - 85 g
Peanut butter - 60 g
Butter - 100 g
Golden syrup - 25 g

1) Mix together all the dry ingredients in a large bowl.
2) Melt the honey, peanut butter, butter and golden syrup in a saucepan and stir well. When the butter has melted pour slowly into the bowl containing the dry ingredients, stirring. When the mixture is well combined pour into a brownie pan and level with the back of a spoon.
3) Refrigerate for a couple of hours before cutting into bars or squares. Makes about 16 bars.

Monday, 14 January 2013

Aubergine, pepper & chickpea enchiladas (4 colours)

These are really quite filling so you may only want to eat one each, depending on what you serve them with.

Olive oil - 1 tbsp
Aubergine - 1, cut into 1 cm cubes
Onion - 1, chopped
Red pepper - 1, chopped
Yellow pepper - 1, chopped
Chickpeas - 400 g tin, drained and rinsed
Chopped tomatoes - 400 g tin
Taco seasoning - 2 tsp
Flour tortillas - 8
Salsa - jar
Feta cheese - 150 g

1) Heat the oil in a frying pan and cook the aubergine for a few minutes. Add the onion and peppers and cook, stirring occasionally, until softened. Add the chickpeas and cook for 2-3 minutes.
2) Pour the chopped tomatoes into the pan and sprinkle over the taco seasoning. Stir well and cook for 5 minutes.

3) Spoon an eighth of the veg mixture down the centre of each tortilla and crumble over a little of the cheese. Roll up and place in a large greased ovenproof dish. Repeat until you've rolled up all the tortillas, reserving some of the cheese.
4) Pour the salsa over the tortillas and then crumble over the remaining cheese. Bake at 180°C for 10 minutes. Serves 4-8.

Saturday, 12 January 2013

Lentil dhal (1 colour)

Onions - 2 small, finely chopped
Garlic - 3 cloves, finely chopped
Red lentils - 100 g
Vegetable stock - 450 ml
Ground coriander - 1 tsp
Ground cumin - 1 tsp
Paprika - 1 tsp
Turmeric - 0.5 tsp

1) Place all the ingredients in a large saucepan and bring to the boil.
2) Reduce the heat and simmer for 30-40 minutes until the dhal is thick and the lentils are soft. Serves 4 as a side-dish.