Mushroom Farfalle, Blue Cheese, Hazelnut & Apple Salad

https://www.jamieoliver.com/recipes/pasta-recipes/mushroom-farfalle-blue-cheese-hazelnut-a

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Sweet Potato Bhuna Masala

Put those back-of-the-cupboard spices to good usein this vegetarian curry recipe.

Ingredients:

• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon cardamom pods
• 1 tablespoon vegetable oil
• 1 red onion, sliced
• 2 garlic cloves, sliced
• 2.5 centimeter piece ginger, chopped
• 1 teaspoon curry powder
• 1 teaspoon chilli powder
• cinnamon stick
• 200 grams fresh tomatoes, chopped
• 150 milliliters coconut milk
• 100 milliliters white wine
• 450 grams sweet potato, diced
• 200 grams fresh or frozen peas
• To serve
• basmati rice
• naan bread
• mango chutney

Directions:

Place the cumin, coriander and cardamon in a frying pan over a medium heat and toast for two minutes. Grind the spices in a pestle and mortar to a fine powder. Heat the vegetable oil in a large frying pan over a low heat. Cook the onion for 18-20 minutes, or until golden-brown and caramelised. Add the garlic, ginger, ground spices, curry powder, chilli powder and cinnamon stick to the onions and cook for a further five minutes. Add the tomatoes, coconut milk, white wine and sweet potatoes and cook for 15-20 minutes, or until the potatoes are tender. Add the peas five minutes before the end.

(Serves 4)

Spinach, Feta and Filo Pie

Who can resist the temptation to break into a crisp pie crust and reveal what's underneath? This tasty pie has a creamy spinach and Feta filling

Ingredients:

• 250 grams filo pastry
• 5 tablespoons olive oil
• 2 onions, peeled and chopped
• 2 cloves garlic, peeled and crushed
• 500 grams frozen spinach
• 250 grams tub ricotta cheese
• 1 medium egg, lightly beaten
• ¼ teaspoon freshly grated nutmeg
• Salt and ground black pepper
• 200 grams Feta cheese, diced
• 30 grams pine nuts
• 20c m (8in) flan ring
• Baking sheet lined with baking parchment

Directions:

Set the oven to 200°C/Gas Mark 6. Arrange a sheet of filo pastry in the flan ring on the lined baking sheet. Brush with oil and repeat with 4 more sheets of filo, to cover the base and sides of the ring, trimming off any excess. Bake for 10 mins until pale golden. Meanwhile, heat 1 tbsp oil in a frying pan, add the onion and fry gently for 3 mins, and then add the garlic. Put the frozen spinach in a bowl and microwave on High for 5 mins. Drain through a sieve, pressing out excess liquid, and then return it to the bowl. Add the onion and garlic to the spinach and mix in the ricotta cheese, beaten egg, nutmeg, seasoning and Feta cheese. Spoon the mixture into the baked filo pastry case. Brush oil on the remaining 4 sheets of filo and crumple them on top of the spinach filling, pressing edges into the sides. Scatter pine nuts over the top. Bake for 30-40 mins, until the pastry is golden. Cover the top loosely with foil if it’s browning too much.

(Serves 8)

Slimming World Spicy Vegetable Chilli

Ingredients:

• Low calorie oil spray
• 200 grams Quorn mince
• 1 red onion, peeled, halved and thinly sliced
• 2 red chillies, deseeded and finely chopped or sliced
• 2 garlic cloves, peeled and crushed
• 1 teaspoon ground ginger
• 2 teaspoons ground coriander
• 2 teaspoons cumin seeds, crushed
• 1 carrot, peeled and cut into 1cm (1-2in) dice
• 2 sticks celery, cut into 1cm (1-2in) dice
• 1 can chopped tomatoes
• 2 cans red kidney beans, rinsed and drained
• Salt and freshly ground black pepper
• Large handful of coriander leaves, chopped
• For the guacamole
• 1 ripe avocado, stoned, peeled and cut into 1cm (1-2in) diced
• 1 red onion, peeled and finely diced
• 2 plum tomatoes, finely diced
• 1 red chilli, finely chopped
• 2 limes, juiced
• Small handful of coriander leaves, finely chopped
• To serve
• Very low-fat natural fromage frais

Directions:

Spray a large, non-stick frying pan with oil and place over a medium heat. Add the Quorn, onion, chilies, garlic, ginger, ground coriander, carrot and celery and stir-fry for 4-5 minutes. Add the tomatoes and beans, season well and bring to the boil. Reduce the heat and cook gently for 25-30 minutes, stirring often. Meanwhile make the guacamole. Mix all the ingredients together in a small bowl, season well and set aside until needed. Remove the Quorn mixture from the heat, stir in the chopped coriander and serve immediately, garnished with a little fromage frais and accompanied by the guacamole. Syns per serving (When following the Slimming World diet you are allowed 15 syns per day) Original: 3½ Green: 13½

(Serves 4)

Spicy Beanburgers

Serve these vegetarian burgers as lunch or dinner with a salad of sliced tomatoes and finely sliced red onion, drizzled with olive oil

Ingredients:

• 420 grams canned red kidney beans, rinsed and drained
• 175 grams wholegrain breadcrumbs
• 100 grams unsalted peanuts or cashews
• 1 small red onion, finely chopped
• 1 tablespoon medium curry paste
• 50 grams fresh root ginger, grated
• 3 eggs, beaten
• 2 tablespoons groundnut oil
• 4 wholemeal rolls

Directions:

1. Tip the beans into a bowl and lightly mash them against the side of the bowl with a fork until broken-up but not completely mashed. Stir in the breadcrumbs.

2. Blend the nuts in a food processor or blender until roughly chopped (or chop on a board by hand) and add to the bowl with the onion.

3. Beat together the curry paste, ginger and eggs and add to the bowl with a little seasoning. Add this to the breadcrumbs mixture and stir well until combined.

4. Shape the mixture into four large or eight small balls and flatten into burger shapes.

5. Heat half the oil in a non-stick frying pan and fry half the burgers for 4-5 min on each side until golden.

6. Keep warm while cooking the remaining burgers in the rest of the oil.

(Serves 4)

Feeling hungry? Serve the burgers in wholegrain rolls with a rocket or watercress garnish.

Vegetarian Chilli Veg

This tasty vegetarian chilli is packed with lentils, vegetables and beans. Serve with rice, guacamole and soured cream.

Ingredients:

• 175 grams green lentils
• 2 tablespoons sunflower oil
• 1 large onion, chopped
• 1-2 cloves garlic, crushed
• 1-2 teaspoon chilli powder
• 1 teaspoon cumin seeds
• 1 red and 1 green pepper, stalk and seeds removed, and chopped
• 2 carrots, peeled and chopped
• 2 cans chopped tomatoes
• 1 heaped tbsp tomato purée
• 300 milliliters vegetable stock
• 100 grams frozen peas
• 175 grams mushrooms, wiped and quartered
• 1 courgette, chopped
• salt and freshly ground black pepper
• 1 can kidney beans, drained

Directions:

Place the green lentils in a large bowl and pour boiling water over them. Leave to soak for 30 minutes. (Alternatively, buy a tin of pre soaked lentils.) Drain. Heat the oil in a large saucepan and fry the onion and garlic together with the chilli and cumin, about ten minutes or until the onions are soft. Add the peppers, carrots and drained green lentils and cook for five minutes, stirring all the time. Add the tomatoes, purée, stock and peas, bring to the boil and simmer until the lentils are tender (about 30 minutes). Add the mushrooms and courgettes and simmer for five minutes more. Season to taste. Add the cooked kidney beans and simmer for five more minutes. Serve with cooked rice.

(Serves 4)

Spicy Beanburgers

Serve these vegetarian burgers as lunch or dinner with a salad of sliced tomatoes and finely sliced red onion, drizzled with olive oil

Ingredients:

• 420 grams canned red kidney beans, rinsed and drained
• 175 grams wholegrain breadcrumbs
• 100 grams unsalted peanuts or cashews
• 1 small red onion, finely chopped
• 1 tablespoon medium curry paste
• 50 grams fresh root ginger, grated
• 3 eggs, beaten
• 2 tablespoons groundnut oil
• 4 wholemeal rolls

Directions:

1. Tip the beans into a bowl and lightly mash them against the side of the bowl with a fork until broken-up but not completely mashed. Stir in the breadcrumbs.

2. Blend the nuts in a food processor or blender until roughly chopped (or chop on a board by hand) and add to the bowl with the onion.

3. Beat together the curry paste, ginger and eggs and add to the bowl with a little seasoning. Add this to the breadcrumbs mixture and stir well until combined.

4. Shape the mixture into four large or eight small balls and flatten into burger shapes.

5. Heat half the oil in a non-stick frying pan and fry half the burgers for 4-5 min on each side until golden.

6. Keep warm while cooking the remaining burgers in the rest of the oil.

(Serves 4)

Feeling hungry? Serve the burgers in wholegrain rolls with a rocket or watercress garnish.

 

Source - Woman's weekly