Posts Tagged “vegetables”
A greener way to cook for you, your family, and the planet Award-winning cook Anna Jones has penned a book that will be well appreciated in these strange times. We are aware of global warming, pollution of every kind, as well as waste – and that includes food waste. One Pot, Pan, Planet is a…
We live in strange times and just now gardens are more important than ever. Grow Fruit & Vegetables in Pots: Planting Advice & Recipes from Great Dixter will thrill those of us who are lucky enough to have a garden. One doesn’t need a lot of space to grow vegetables. Grow Fruit & Vegetables in…
The landscape around Halifax is a blanket of rolling hills and moorland, dotted with small towns and villages that give a nod to both its industrial and its farming heritage. There are plenty of striking views at any time of year and, significantly, there is also a spot where locals can interact with their vegetal…
Rosa’s was the original name of an empty caff which Saiphin Moore and her husband turned into their first restaurant. Saiphin is Thai and has been cooking professionally since she was just 14 years old. Thailand was where she learnt family recipes from her mum and aunties. She moved to Hong Kong and met Alex…
I have just returned from a trip to delicious Thailand. There were curries, refreshing and spiced salads, and noodles aplenty. There were also desserts, and these were, for the most part, made of vegetables. Seems like we in Europe are a bit behind the wave of that particular culinary classification. Vegetable Cakes: The most fun…
From BBC Food Our healthy olive pasta salad, bursting with herby goodness can be made in a matter of minutes. Ingredients 350g/12oz penne, rigatoni or other similar shaped pasta 8-10 large sprigs of mint, leaves removed, and chopped 150g/5oz frozen peas 200g/7oz feta cheese, crumbled 50g/2oz bag of rocket leaves 1 lemon, grated…
From Whole Foods Market Serves 8 Everybody will say how good this is – and nobody will know how good it is for you. If you happen to have leftovers, it’s also great for breakfast or dessert. For an extra sweet touch, add chopped fresh pineapple or use pineapple juice instead of orange juice….
A classic eggs Florentine is perfect for an indulgent weekend brunch. Ingredients For the hollandaise sauce 100g/3½oz butter, cut into cubes 2 free-range egg yolks ½ tbsp cold water ½ tbsp lemon juice salt and freshly ground white pepper For the eggs Florentine 2 English muffins, split in half horizontally, buttered 2 large…
Egg-fried rice is easy to prepare and tastes great as a meal on its own. For the best result, make sure the rice is cooked and cooled beforehand so it won’t stick together when frying. Ingredients 1 egg 2 tsp sesame oil 2 tbsp vegetable oil 200g/7oz long-grain rice (uncooked weight), cooked and left to…
Rich avocado and puréed white beans give this crowd-pleasing, healthy Spinach Dip its creamy texture. Serve with carrots, celery and red bell pepper for dipping. Our Health Starts Here® recipes celebrate naturally flavorful whole foods by limiting added sodium and containing no extracted oils or refined sweeteners. From Whole Foods Market Serves 8 Ingredients…
Curry powder and almond milk conspire here with the cauliflower to produce a full-flavored blended soup that’s creamy on the palate without including any actual cream. The toasted sunflower seeds on top are a beautiful touch both floating in the bowl and crunching in the mouth. From Whole Foods Market Serves 4 Ingredients 1/4…
Corn Empanadas are perfect for picnics or pop a couple of these creamy corn pasties in your lunch box. From BBC Food Ingredients For the pastry 450g/1lb plain flour 2 tsp baking powder 1 tsp salt 60g/2¼oz butter, diced into 1cm/½in cubes 60g2¼oz lard or vegetable shortening, diced into 1cm/½in cubes For the…
A hearty couscous salad that is so simple to make. For a slightly different flavour, use the zest and juice of one lime. Serve with plain grilled chicken or fish for an easy summer meal. From BBC Food Ingredients 225g/8oz couscous 1 bunch fresh parsley, chopped 1 bunch fresh coriander, chopped 1 red onion,…
Corn Pancakes by Allegra McEvedy Ingredients 280 g sweetcorn, fresh or frozen 1-2 spring onion, green part only, finely chopped 3 eggs 1 tbsp light soy sauce 3 tbsp plain flour groundnut oil, to fry, sunflower/veg also fine Asian chilli sauce, to serve Method Mix the sweetcorn and spring onions together. Beat the…
Chickpea dip: a combination of chickpeas, garlic, virtually fat free fromage frais and parsley. From Sainsbury’s Serves: 4 Preparation time: 10 Minutes Ingredients 410g can chickpeas, drained 1 small clove garlic 3 tablespoons Be Good To Yourself virtually fat free fromage frais 20g pack flat leaf parsley, finely chopped 1-2 teaspoons fresh lemon juice…
Chickpea Devilled Eggs from Whole Foods Market Makes 2 dozen Which came first, the chickpea or the egg? These rich and tangy devilled eggs with chickpeas (a.k.a. garbanzo beans) are inspired by hummus, yet have an irresistible appeal all their own. Ingredients 1 dozen eggs 1 cup canned chickpeas, rinsed and drained,…
Celery Citrus Salad from Whole Foods Market Serves 4 Crunchy celery contrasts with sweet, tender citrus in this lovely salad that perfectly exhibits how a touch of highly flavorful ingredients–balsamic vinegar and feta–can elevate a dish without adding too much in the way of fat or sodium. Ingredients 5 satsumas, clementines or…
Looking for an easy mashed potato recipe? James Martin’s creamy champ is perfect with sausages or pork chops. From BBC Food Ingredients 1.35kg/3lb potatoes, well scrubbed and left whole in their jackets 290ml/½ pint milk 85g/3oz butter salt and white pepper 1 large bunch spring onions, finely chopped Method Boil the potatoes in…
From Whole Foods Market Serves 8 Bring these skillet cakes, akin to latkes, to your Easter, Passover or St. Patrick’s Day table since they pair perfectly with ham, corned beef, brisket or lamb. Alternately, if you have leftovers from any of those, you can finely chop and use them in this recipe. Feel free…
From Sainsbury’s A delicious tart that combines sweet butternut squash, tangy cranberries and strong blue cheese. Serves: 6 Preparation time: 45 Minutes Cooking time: 35 Minutes Ingredients: 1 large butternut squash (about 1.1kg) 3 sheets filo pastry 50g dried cranberries 50g pecans, toasted & roughly chopped 1 tablespoon fresh sage, chopped 6…