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Cooking, Recipe and Food Blog

Vegetable Korma

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Vegetable korma is a vegetarian Indian dish that has an aromatic flavor due to the various spices used in it. It is similar to curry, but without the chili and the coconut milk; although you may add some if desired. This recipe also uses ghee or Indian clarified butter which may be high in fat, but it also contains vitamin A and D.

In preparing this dish make sure that the vegetables are cooked just right, because we don’t want them to get mushy. If you are not in the mood for rice, you can eat it with chapatti instead.

 

Serves 4

Ingredients:

20g butter or ghee

2 brown onions, coarsely chopped

2 garlic cloves, crushed

1 tablespoon finely grated ginger

1 tablespoon smoked paprika

2 teaspoons ground coriander

1 teaspoon ground turmeric

1 teaspoon ground cardamom

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1/2 teaspoon ground black pepper

1/2 teaspoon ground cloves

4 ripe tomatoes, coarsely chopped

1 head cauliflower, cut into florets

500g butternut pumpkin, peeled, seeded, cut into 4cm pieces

1 cup water

1 cup unflavored yoghurt

1 cup frozen peas

Salt and pepper to taste

1 tablespoon toasted flaked almonds

 

Melt the butter in a large saucepan over medium heat. Sauté the onions for 5 minutes or until golden brown. Add the garlic, ginger, coriander, turmeric, cardamom, cinnamon, cumin, pepper and cloves to form a spice paste. Cook it for 1-2 minutes until fragrant. Stir occasionally.

Place the tomatoes in the saucepan with the spice paste mixture and cook it for another 5 minutes or until they are soft. Add the pumpkin, water and yogurt. Increase the heat to high and bring it to a boil. Reduce the heat to low and then add the cauliflower. Cover and cook for 20-30 minutes until the vegetables are soft and the sauce thickens a bit. Stir in the peas. Season it with salt and pepper. Remove from heat.

Add the cauliflower, pumpkin, water and yoghurt and bring to a simmer. Reduce heat to low and cook, covered, stirring occasionally, for 30 minutes or until cauliflower and pumpkin are tender and sauce thickens slightly. Add the peas and stir to combine. Remove from heat. Season with salt and pepper.

Ladle the korma into a serving bowl or individual bowls. Top with almonds. Serve immediately with steamed basmati rice.

 

Photo Courtesy Of:  wonderyort

Vegetable Linguini

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This healthy pasta dish is light and scrumptious. It is a mix of vegetables that give off subtle hints of flavor. Whip it up for a barbecue or on a hot day. It is a perfect match to fish or poultry. You may add more vegetables if desired.

 

Makes 4

Ingredients:

350g linguini

2 tablespoons vegetable oil

1 onion, finely chopped

3 cloves garlic, minced

3 fresh tomatoes, seeded and chopped

175g carrots, sliced

225g zucchini, sliced

1 cup green peas

175g red pepper, seeded and finely diced

2 spring onions, finely sliced

1 tablespoon dried basil

1 chicken stock cube dissolved in 25 ml boiling water

1 1/2 tablespoon soy sauce

1/4 cup olive oil

Salt and freshly ground black pepper

 

Cook the linguini in a large pot of salted boiling water according to package instructions or until al dente. Drain and set aside.

Heat the oil in a large skillet under medium heat.  Sauté the garlic and onions in the skillet until it becomes fragrant, around 3 minutes. Add the tomatoes and cook for another 2 minutes.

Stir-fry the zucchini, red peppers and spring onions in the skillet. Pour in the chicken stock and add the soy sauce. Increase the heat to high and bring it to a boil. Add the linguini, basil and the peas. Cook for another 6-8 minutes or until the liquid evaporates. Season it with salt and pepper. Add olive oil and toss lightly. Transfer the pasta to a serving plate or divide onto separate bowls. Sprinkle with parmesan cheese. Serve immediately.

 

Photo Courtesy Of:  TinyTall

 

Spring Vegetable Parcels

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Cooking each guests Vegetables in their own Paper parcel keeps the flavour in the vegetables for longer, increases the flavour, looks sophisticated and classy too!

Baby Carrots

Serve it with a joint of Meat (or Fish!), out on the Table, fresh on peoples plates, ready for them to open themselves on the table when they’re ready to be served

To Serve 6
3 Small Courgettes, cut into 1cm thick wheels
300g Baby Carrots, ends trimmed
350g Baby Leeks, trimmed
340g Sugar Snap Peas
6 Sprigs Mint
100g Butter, cut into 12 cubes

1. Heat the oven to 190C, and cut six squares about thirty centimetres square out of Baking Paper, and lay them out on a clean, dry work surface.
2. Divide the Vegetables into six portions, and lay them out in the centre of each piece of Baking Paper, add a sprig of Mint and a cube of Butter and drizzle a tablespoon of water over each parcel. Fold the parcels up and tie with a bit of cooking string at the top.
3. Place each parcel on a baking tray, and cook for fifteen to twenty minutes, then remove and place each parcel onto a different plate. Cut the string, trying to keep the paper intact, and serve with freshly cooked Meat.

Photo Courtesy of: ccharmon

Seafood and Autumn Vegetable Wholemeal Spaghetti

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Near-impossible to resist if you’re a fan of Seafood, this dish is also very healthy and very quick to make – taking twenty five minutes including preparation time.

Seafood and Autumn Vegetable Wholemeal Spaghetti

You can use Cod for this recipe, or any other White fish, if you have a preference – try with Coley or even some Scallops for a treat!

To Serve 4
300g Wholemeal Spaghetti
1tbsp Olive Oil
250g Mushrooms, sliced
500g Frozen Cod, defrosted and diced
200g Frozen Peas, defrosted
100g Frozen Prawns, defrosted
1 packet mix for Cheese Sauce
300ml Semi-Skimmed Milk

1. Cook the Spaghetti in a pan of slightly salted boiling water for twelve minutes, or until ‘al dente’, then drain and return to the pan.
2. Heat the tablespoon of Olive Oil in a large frying pan, then add the Mushrooms and fry for two to three minutes before adding the Fish chunks and cook for another one or two minutes.
3. Stir in the Peas and Prawns, then cook for two more minutes.
4. In a small saucepan, mix the Cheese Sauce powder with the Semi-Skimmed Milk, as per the packet instructions.
5. Pour this over the Drained Spaghetti, then gently mix in the Mushroom, Fish, Peas and Prawns, and cook for a further minute to warm through, stirring all the time.
6. Serve straight away, with a fresh Green Salad.

Photo Courtesy of: Noonch

Summer Risotto

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A very simple, easy to make dish, which is very fast, tasty and filling at the same time – around thirty minutes to make so it’s perfect for those days that you don’t want to spend ages in the kitchen, but still have a home-made dinner, that’s fresh, full of flavour and fun!

Summer Risotto

Using the basic Risotto for a base, this dish is a flavoured version, great fresh from the pan – serve hot straight from the pan.

To Serve 4
225g Mixed Long-Grain Rice
350ml Vegetable Stock
1tbsp Oil
1 Garlic Clove, peeled and crushed
350g Tomatoes, diced
4 Sun Dried Tomatoes, drained and diced
700g Mixed Blanched Beans
12 Pitted Black Olives, halved
Salt and Pepper

1. Cook the rice in the stock for around twenty minutes, or until all the liquid has been absorbed and the rice is tender but not a mush.
2. In a frying pan, heat the Oil, then add the Garlic and cook for one to two minutes, until softened.
3. Add the Chopped Tomatoes and the Rice into the pan. Cook, stirring all the time over a gentle heat for three to four minutes. Add the Blanched Beans and Olives, then cook for another minute over a high heat, until piping hot throughout.

Serve fresh from the pan, along with some fresh crusty rolls.

Photo Courtesy of: HeatherHeatherHeather

Caribbean Beef Stew

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Full of flavour, covered with Colour, and perfect to come home to after a busy days work, this dish is simply stunning. It’s great to prepare in the morning, and leave on for the day in a Slow Cooker if you’ve got the time, otherwise, it’s a great treat to have at the weekend.

Caribbean Beef Stew

The Pigeon Peas that are used are known by a few different names – Gunga Peas, Jamaica Peas and Congo Peas. They’re light brown in colour, with a few darker coloured spots on them, and are very popular throughout the Caribbean. If you’re unable to find these, replace with Canned Chickpeas – the end result will be very similar.

To Serve 6
450g Braising Steak
450g Pumpkin or Squash, diced
1 Onion, chopped
1 Red Pepper, deseeded and chopped
2 Garlic Cloves, finely chopped
2.5cm Piece of Ginger, finely chopped
1tbsp Sweet or Hot Paprika
225ml Beef Stock
400g Canned Chopped Tomatoes
400g Canned Pigeon Peas, drained and rinsed
400g Canned Black-Eyed Beans, drained and rinsed
Salt and Pepper

1.       Trim off any of the fat from the Steak, and then dice the meat. Heat a heavy, large based pan without adding any extra fat or oil, and brown the meat off in the pan. Stir in the Pumpkin, Onion and Red Pepper, and cook for a minute. Add the Spices, Stock and Tomatoes, and bring to the boil.

2.       Transfer the mixture to the Slow Cooker, cover and cook on a low heat for seven hours. Add the Peas and Beans to the stew, and season to taste with Salt and Pepper. Re-cover, and cook on a high heat for a final thirty minutes, before serving.

Photo Courtesy of: CityMama

Italian Rice and Peas

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A great dish to go with any picnic. Creamy, fresh and filling – suits virtually all taste buds! Serve it warm, cold, on it’s own or with a spicy sauce. Add some meat to ‘beef’ it up a bit, or use it as a side to a fresh roll, with slices of ham.

Serves 4
1 little chicken stock
6 tbsp butter
3 shallots, finely chopped
115g pancetta, or rindless lean bacon (diced)
225g rice
150ml dry white wine
175g petits pois (thawed if frozen)
Salt and pepper
Parmesan cheese shavings to garnish

1. Pour the stock into a large saucepan and bring to the boil, before reducing the heat and leave to simmer gently
2. Melt 4 tablespoons of the butter in a large, heavy-based saucepan. Add the shallots and pancetta and cook over a low heat, stirring occasionally for 5 minutes.
3. Add the rice and cook, stirring constantly for 2 to 3 minutes, until all the grains are thoroughly coated and glistening
4. Pour in the wine and cook, stirring constantly, until it has almost completely evaporated. Add a ladleful of hot stock and cook, stirring constantly until all the stock has been absorbed. Continue cooking and adding the stock, a ladleful at a time for about 10 minutes
5. Add the peas, and keep adding the stock a ladleful at a time for another 10 minutes, or until the rice is tender and the liquid has been absorbed
6. Stir in the remaining butter, and season to taste.
7. Serve warm

Photo Courtesy of Pelican