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1. |
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Ingredients
250g butternut squash, chopped into small chunks
2 tbsp olive oil
or rapeseed oil
120g pack thin-stemmed broccoli
, cut into small pieces
250g pouch cooked quinoa
small handful coriander, leaves picked and chopped
small handful mint
, leaves picked and chopped
4 spring onions
, finely sliced on an angle
50g pomegranate seeds
20g pistachios, roughly chopped
1 small ripe avocado
juice ½ lemon
handful sprouts (alfalfa or china rose sprouts are nice) or baby herb leaves
For the dressing
1 tbsp tahini
½ small ripe avocado
, stoned, peeled and roughly chopped
small handful coriander, leaves picked
small handful mint
, leaves picked
zest and juice ½ lemon
2 tsp clear honey or maple syrup
Method
Heat oven to 200C/180C fan/gas 6 and line a baking tray with parchment. Tip the butternut squash onto the tray, drizzle with 2 tsp oil and season well. Roast for 20 mins, then push the squash to one end of the tray, add the broccoli to the other end and drizzle with 1 tsp oil. Season and roast for 10 mins more.
Meanwhile, make the dressing. Put all the ingredients in the small bowl of a food processor, add 1 tbsp water and a pinch of salt. Blitz to make a loose dressing, adding a little more water if necessary.
Squeeze the pouch of quinoa to separate the grains, then tip into a large bowl. Add the herbs, spring onions, pomegranate seeds and pistachios. Add the remaining 1 tbsp oil, season and toss everything together. Add the roasted veg too.
Divide the salad between two plates and drizzle over the dressing. Halve the avocado and remove the stone, then slide a dessertspoon between the skin and flesh to remove it in one piece. Place on a chopping board, rounded side up, and thinly slice. Squeeze over the lemon juice, then slide a knife underneath and lift half the avocado onto each salad. Top with the sprouts and grind over a little pepper, if you like.
Recipe from Good Food magazine, April 2016
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2. |
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Ingredients
150g bulghar wheat
2 eggs
60g baby kale or curly kale, roughly chopped
20g hazelnuts, toasted and roughly chopped
1 carrot, julienned
3 spring onions, roughly chopped
50g pomegranate seeds
1 tsp chilli flakes
juice 1 lemon
For the dressing
100ml 0% fat Greek yoghurt
juice and zest 1 lemon
2 tbsp white wine vinegar
1 tbsp chopped dill
1 tbsp chopped mint
¼ garlic clove, crushed
Method
Put the bulghar in a medium bowl and pour over 125ml boiling water. Mix well, cover the bowl with cling film and leave for 10-15 mins until al dente.
Bring a pan of water to the boil and add the eggs. Cook for 6 mins, then place in cold water until cool. Peel and cut in half. Put the dressing ingredients in a food processor or blender with 2 tbsp water and some salt. Blend until smooth.
Break up the bulghar with a fork and add the remaining ingredients, except the eggs. Toss with the dressing, then top with the eggs to serve.
Recipe from Good Food magazine, April 2016
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3. |
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Ingredients
2 x 250g tubs good-quality ricotta
200g young nettle leaves (foraged - see tip)
50g Parmesan
(or vegetarian alternative), plus extra to serve
2 egg yolks
nutmeg, for grating
350g semolina flour or fine semolina
6 tbsp wild pesto
(see recipe in Goes well with)
Method
Line a sieve with a piece of muslin and set over a bowl. Tip in the ricotta, gather up the ends of the muslin and gently tie together. Leave to drain for 4 hrs or preferably overnight.
Meanwhile, bring a pan of water to the boil. Blanch the nettle leaves quickly, then drain and chill under the cold tap. Thoroughly drain again, and squeeze out as much water from the leaves as you can, then very finely chop and chill until needed.
To make the gnudi, transfer the strained ricotta to a large bowl. Beat a little, then add all but a few tbsp of the Parmesan, the egg yolks, nettles, a good grating of nutmeg and plenty of seasoning. Give it a good stir to combine. Tip the semolina into a large baking tray (it will need to fit in your fridge later). Wet your hands, dip them in the semolina and, working quickly, scoop 1 heaped tsp of the ricotta mixture into your hands and gently roll into a ball. Place the ball on the semolina tray and roll around so that it is completely coated. Pick it up and roll between the palms of your hands to create a smooth ball, then put back in the semolina. Continue with the rest of the mixture – you should have about 28 balls in total. Leaving the balls in the semolina, make sure that they are well spaced, then cover loosely with cling film. Chill for 12-24 hrs – the longer the better – until a skin has formed on the gnudi.
To cook, bring a large pan of water to the boil. Meanwhile, spoon the pesto into a frying pan. Once the water is boiling, drop in batches of the gnudi and simmer for 2-3 mins or until they rise to the surface. Scoop out with a slotted spoon and transfer to a sieve. Repeat with the remaining gnudi. Heat the pesto in the pan with a few tbsp of the gnudi cooking water, to loosen it. Tip the cooked gnudi into the frying pan and gently turn the balls in the pesto. Divide between plates and scatter over the remaining Parmesan and a good grinding of black pepper before serving.
Recipe from Good Food magazine, April 2015
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4. |
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Ingredients
100g cooked chestnut
handful each basil, parsley and mint, leaves only
50g Parmesan, grated, plus extra to serve (optional)
2 garlic clove
150ml rapeseed oil
500g dried pasta
1 tbsp olive oil
250g pack chestnut mushroom, quartered
Method
Put the chestnuts in a food processor and pulse until roughly chopped. Throw in the herbs, Parmesan and garlic, then pulse again until chopped (not too finely). Pour in the rapeseed oil, mix together and season to taste.
Cook the pasta in plenty of boiling salted water, according to pack instructions. Meanwhile, heat the olive oil in a large frying pan and fry the mushrooms with some seasoning for 6-8 mins until tender and starting to brown. When the pasta is cooked, drain it, return to the pan, then stir through the pesto and the mushrooms. Serve with some extra Parmesan on top, if you like.
Recipe from Good Food magazine, January 2011
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5. |
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Ingredients
600g shallots
2 tbsp olive oil
25g butter
4 tbsp balsamic vinegar
2 tbsp demerara or soft light brown sugar
4 thyme sprigs
375g sheet puff pastry
100g-140g goat's cheese, sliced into rounds (we used 140g)
Method
Heat oven to 200C/180C fan/gas 6. Put the shallots into a heatproof bowl and pour over boiling water to cover. Leave for 10 mins, then drain and peel.
Heat the oil and butter in a frying pan. Add the shallots and fry gently for 10-15 mins until softened and lightly browned. Stir in the vinegar and sugar with leaves from 2 thyme sprigs for a few mins until caramelised.
Turn off heat and season.
Tear remaining thyme sprigs into a few pieces and scatter over the base of a 22cm ovenproof shallow pan, cake or tart tin without a loose base.
Tip in the shallots with all their sticky juices. Roll out the pastry until it’s big enough to cut out a roughly 26cm circle. Lift the pastry circle onto the shallots, then tuck the edges down the inside of the pan. Bake for 25-30 mins until pastry is golden.
Leave tart for 5 mins to settle, then turn out of the tin. Dot with rounds of goat’s cheese and slice into wedges.
Recipe from Good Food magazine, March 2011
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Vegetarian inspired walls. Health and full body nurture.
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