I’d always wanted to try spiralizing but worried it would be a trend which would come and go. But a year or so on its still here and getting more commercial. When I saw this recipe, I thought I’m going to get a spiralizer. Continue reading “Butternut noodles with spinach and ricotta “
Tag Archives: veggie
Butternut squash and sweet potato lasagne
This is relatively quick to make and my veggie friends loved it 🙂 Continue reading “Butternut squash and sweet potato lasagne”
Aubergine puttanesca pasta
I just love aubergines in anything! This is so easy to make and super tasty for a quick midweek meal Continue reading “Aubergine puttanesca pasta”
Spring greens, sweet potato and cannellini bean curry
A low fat really tasty curry that you won’t miss it having no meat in Continue reading “Spring greens, sweet potato and cannellini bean curry”
Thai Root Vegetable Curry
This went down a treat, Martin had 3 platefuls!
Serves 6
All veg, peeled and chopped into large chunks
3 Sweet potatoes
1 Sweede
4 Carrots
3 Parsnips
2 Turnips
2 Onions, chopped
50g Root ginger, peeled and finely chopped
2 cloves of garlic finely chopped
1 Red Chilli, finely chopped
6 sticks of Lemongrass, trimmed and finely chopped or I cheated and used a couple of teaspoons or lemongrass puree
200ml Hot vegetable stock
6 tbsp soy sauce
1 tin of coconut milk
To Finish
1. Pre heat oven to 170, into a large flameproof casserole dish, add some olive oil and brown the root vegetables. Set aside, then add onions, garlic, chilli, lemongrass and ginger and gently fry till soft.
2. Put vegetables back into pan and add stock, soy sauce and coconut milk.
3. Place in oven for 1 hour until veg is cooked. Check for seasoning and stir in chopped coriander.
4. Serve with Jasmine scented rice.
2 handfuls of chopped coriander
Thai Root Vegetable Curry
This went down a treat, Martin had 3 platefuls!
Serves 6
All veg, peeled and chopped into large chunks
3 Sweet potatoes
1 Sweede
4 Carrots
3 Parsnips
2 Turnips
2 Onions, chopped
50g Root ginger, peeled and finely chopped
2 cloves of garlic finely chopped
1 Red Chilli, finely chopped
6 sticks of Lemongrass, trimmed and finely chopped or I cheated and used a couple of teaspoons or lemongrass puree
200ml Hot vegetable stock
6 tbsp soy sauce
1 tin of coconut milk
To Finish
1. Pre heat oven to 170, into a large flameproof casserole dish, add some olive oil and brown the root vegetables. Set aside, then add onions, garlic, chilli, lemongrass and ginger and gently fry till soft.
2. Put vegetables back into pan and add stock, soy sauce and coconut milk.
3. Place in oven for 1 hour until veg is cooked. Check for seasoning and stir in chopped coriander.
4. Serve with Jasmine scented rice.
2 handfuls of chopped coriander
Slow roasted peppers
Slow roasted peppers with cherry tomatoes, garlic and herbs
Pre heat Oven to 160
Use 1 pepper per person
Cut pepper in half, de-seed and place on a baking tray cut side down.
Drizzle with Olive oil and place in oven for 30 min.
After 30 min, place 2 cherry tomatoes which you have halved, some slivers of garlic, finely chopped rosemary and an anchovy (don’t use if veggie) plus another drizzle of Olive oil and then bake for another 30 min.
Serve with some Rocket and crusty bread.
Slow roasted peppers
Slow roasted peppers with cherry tomatoes, garlic and herbs
Pre heat Oven to 160
Use 1 pepper per person
Cut pepper in half, de-seed and place on a baking tray cut side down.
Drizzle with Olive oil and place in oven for 30 min.
After 30 min, place 2 cherry tomatoes which you have halved, some slivers of garlic, finely chopped rosemary and an anchovy (don’t use if veggie) plus another drizzle of Olive oil and then bake for another 30 min.
Serve with some Rocket and crusty bread.
Adventures of Cumbrian Blondie 