Here's a very simple and surprisingly delicious alternative to cooking beetroot. Lemon juice instead of orange works nicely as well.
Kale (Spring Greens) & Potato Curry
This is a really versatile (and delicious) curry recipe found in a Hugh Fernly-Whittingstall cookbook (VEG). We have tried with new pots and old pots and a variety of greens, depending on what is in season and in the fridge. They all work well and make a fabulous quick lunch or great meal when having friends over. The link to the River Cottage website and recipe is here, but recipe below too - https://www.rivercottage.net/recipes/chard-and-new-potato-curry
INGREDIENTS
Roughly chop the leaves.
Heat the oil in a large saucepan over a medium heat, add the onion and fry until just golden. Meanwhile, pound the garlic, chilli and ginger together with a pinch of salt to a paste. Add to the onion and cook, stirring, for a couple of minutes. Tip in the rest of the spices and stir for a minute or two.
Add the potatoes and fry, stirring frequently, for 5 minutes, so that they are well coated with the spice mixture. Pour in about 400ml water – enough to just cover the veg. Bring to a simmer, cover and cook for 10–12 minutes until the potatoes are just tender. Add the leaves, stir and cook until just wilted.
In a bowl, whisk together the yoghurt, tomato puree and some of the hot liquid from the curry. Remove the curry from the heat, stir in the yoghurt mixture, return to the heat and warm through very gently (if it gets too hot, the yoghurt will curdle). Stir in most of the coriander. Taste and add salt and pepper if needed. Scatter over the toasted nuts and remaining coriander.
This is a really versatile (and delicious) curry recipe found in a Hugh Fernly-Whittingstall cookbook (VEG). We have tried with new pots and old pots and a variety of greens, depending on what is in season and in the fridge. They all work well and make a fabulous quick lunch or great meal when having friends over. The link to the River Cottage website and recipe is here, but recipe below too - https://www.rivercottage.net/recipes/chard-and-new-potato-curry
INGREDIENTS
- About 500g Swiss chard (or other greens)
- 2 tablespoons sunflower oil
- 1 onion, halved and finely sliced
- 3 garlic cloves, peeled
- 1 green chilli, deseeded and finely chopped
- 3cm piece of ginger, peeled and chopped
- 1 teaspoon garam masala
- ½ teaspoon mustard seeds
- ½ teaspoon ground cumin
- ¼ teaspoon ground turmeric
- 3 cardamom pods, bashed
- 350g new potatoes, quartered (or maincrop)
- 250g plain (full-fat) yoghurt
- 1½ tablespoons tomato purée
- A small bunch of coriander, roughly chopped
- A small handful of almonds, cashews or pistachios, toasted and chopped
- Sea salt and freshly ground black pepper
Roughly chop the leaves.
Heat the oil in a large saucepan over a medium heat, add the onion and fry until just golden. Meanwhile, pound the garlic, chilli and ginger together with a pinch of salt to a paste. Add to the onion and cook, stirring, for a couple of minutes. Tip in the rest of the spices and stir for a minute or two.
Add the potatoes and fry, stirring frequently, for 5 minutes, so that they are well coated with the spice mixture. Pour in about 400ml water – enough to just cover the veg. Bring to a simmer, cover and cook for 10–12 minutes until the potatoes are just tender. Add the leaves, stir and cook until just wilted.
In a bowl, whisk together the yoghurt, tomato puree and some of the hot liquid from the curry. Remove the curry from the heat, stir in the yoghurt mixture, return to the heat and warm through very gently (if it gets too hot, the yoghurt will curdle). Stir in most of the coriander. Taste and add salt and pepper if needed. Scatter over the toasted nuts and remaining coriander.
Crusty Turnips
Peel turnips & cut into 1cm cubes or thereabouts.
Fry them in butter or olive oil for about 15 minutes until tender.
Add
A good handful of breadcrumbs mixed with a chopped onion and chopped fresh or dried herbs. You can also try some lemon zest and black pepper with this mixture
Stir over the heat until the oil has been absorbed and the breadcrumbs are nice and crispy.
Enjoy
Peel turnips & cut into 1cm cubes or thereabouts.
Fry them in butter or olive oil for about 15 minutes until tender.
Add
A good handful of breadcrumbs mixed with a chopped onion and chopped fresh or dried herbs. You can also try some lemon zest and black pepper with this mixture
Stir over the heat until the oil has been absorbed and the breadcrumbs are nice and crispy.
Enjoy
Spinach Cakes
Chop finely large bunch spinach and mix with 1/2 cup ricotta (or cottage) cheese, 1/2 cup grated parmesan, 2 large eggs, 1 clove garlic, minced, and 1/4 tsp salt and 1/4 tsp pepper. Divide into 8 greased muffin tins, and bake at 400F for 20 minutes or until set. Let stand 5 minutes, then serve warm sprinkled with more parmesan, if desired.
Chop finely large bunch spinach and mix with 1/2 cup ricotta (or cottage) cheese, 1/2 cup grated parmesan, 2 large eggs, 1 clove garlic, minced, and 1/4 tsp salt and 1/4 tsp pepper. Divide into 8 greased muffin tins, and bake at 400F for 20 minutes or until set. Let stand 5 minutes, then serve warm sprinkled with more parmesan, if desired.
more recipes.... in alphabetical order of main veg ingredient:
Beetroot & Chocolate Brownies
Melt 250g unsalted butter (cut into cubes) and 250g plain chocolate (broken into squares) together in a bowl, either by warming in oven or over hot water. In separate bowl, whisk 250g caster sugar with 3 eggs. Stir in the chocolate mixture. Sift in 150g self-raising flour, 100g walnuts, broken, and 250g beetroot, cooked and peeled, grated or pureed. Pour into lightly greased 20cmx30cm baking tin and bake 20-25 minutes at 170C/325F/gasmark 3, until a skewer comes out with a few moist crumbs clinging to it (be careful not to overcook).
Cabbage with Sesame & Ginger
Saute 1/2 onion in 1T olive/sesame oil mix until softening. Add 2.5cm fresh ginger and 1 clove garlic, both finely chopped. Add one cabbage, finely chopped, and stir-fry on high heat for 5 minutes until tender. Sprinkle 3 T sesame seeds over the top and serve.
Ale-braised Cabbage
Pre-heat oven to 190C/375F/gasmark 5. Layer in deep ovenproof dish: 1 cabbage, roughly chopped, 1 large onion, chopped, 1 clove garlic, crushed, 4 bay leaves, 4-8 cloves (to taste), 1 tsp fennel seeds, 1 tsp caraway seeds, 2 Tbsp light brown sugar, 4 sprigs fresh thyme. Pour over 500ml ale, dot with 50g butter. Cover with lid, or tightly with foil, and braise in oven for about one hour. Serve with any kind of meat or thick slices of bread.
Goulash
Fry 2 onions, chopped, in 2 tbsp olive oil. Stir in 1 tbsp wholemeal flour, 1 tbsp paprika, and cayenne pepper to taste. Cook 1 min. Add 400g tomatoes, 1 tsp tomato puree and 275ml hot water. Bring to boil, stirring. Add chopped half cauliflower, 225g carrots, large handful of greens, 225g potatoes, half green pepper, salt and pepper. Bake in casserole dish, covered, 30 - 40 min at 180C/350F/ gasmark 4. Stir in 150ml Greek yoghurt. Sprinkle with paprika and serve with rice.
Kale Crisps
Pre-heat oven to 180C. Wash one bunch kale, pat dry, remove stems and cut into bite-size pieces. In a large bowl, mix with about
1 tbsp olive oil. Arrange in single layer on baking sheet, sprinkle with salt, bake bake for 10--12 min until leaves start to crisp.
Parsnip & Apple Soup
Saute 1 onion, 2 parsnips (peeled and chopped), 1 cooking apple (peeled, cored and chopped) in 2 Tbsp butter until onion is transparent. Add 1 pint vegetable stock and 2 Tbsp parsley, 1/2 tsp mixed herbs. Bring to boil, then reduce heat, cover and simmer for 30 minutes. Add 1 pint milk. Blend.
Spinach and Rice Soup
Gently fry 1 onion, 2 cloves garlic, 2tsp each thyme, rosemary, & coriander, 1/4 tsp cayenne pepper in 2Tbsp olive oil until softened. Add another 2Tbsp olive oil and 125g arborio rice, stirring for a minute until grains are glossy. Add 1.2 litres vegetable stock and simmer 20 minutes until rice is tender. Stir in 225g spinach, stems removed and shredded, and 4 Tbsp pesto and cook 2 minutes. Season with salt & pepper, drizzle of olive oil, and sprinkle on Parmesan cheese if desired.
Swede and Spinach Risotto
Pre-heat oven to 190C/375F/gasmark 5. Toss in olive oil and place on a baking tray 2 mugs of swede, peeled and diced. Season with salt and pepper. Bake 20 minutes, turning occasionally, until outer edges begin to brown. Cool. Saute 1 onion, chopped, in olive oil. Add 1 mug risotto rice and 1/2 mug white wine, stirring constantly and simmering until nearly dry. Add 4 mugs simmering chicken or veg stock a ladleful at a time, stirring and adding more only when the rice starts to feel sticky. Continue doing this til the rice is cooked through and your arm is about to fall off. Add 2Tbsp double cream and about 3Tbsp parmesan, stir in 2 handfuls spinach and the baked swede. Sprinke with parmesan and serve.
lots more to come! watch this space!
