Tag Archives: bake

Recipe of the Week – 20th July 2015 – Moroccan Vegetable and Bulgur Wheat Bake

 
This recipe makes for a perfect satisfying evening meal particularly after a hard day’s work when you need something filling but relatively simple. This really is the baking equivalent of one-pot cooking, but the result feels much more sophisticated!

Serves 4

Ingredients

3 large sweet potatoes, peeled and cut into 2cm dice

1 large onion, roughly chopped

1 aubergine, cut into 2cm dice

2 courgettes, roughly chopped

1 red pepper, deseeded and roughly chopped

3 cloves of garlic, crushed

3 tbs olive oil

300g bulgur wheat, rinsed

2 tbs Ras-el-hanout 

2 tsp ground cinnamon 

500 ml good quality vegetable stock from bouillon

4 large free range eggs, poached (optional)

Method

1. Preheat the oven to 220C.

2. Place all of the vegetables in a large baking tray, add the oil, spices and bulgur wheat and mix well. 

3. Pour over the stock, mix well again, then cover with tin foil and bake for 35 minutes.

4. Serve immediately with a poached egg and some flatbread.

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Recipe of the Week – 17th November 2014 – Crispy Red Lentil Bake

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This is something that I sort of made up last Sunday for a filling family lunch, having only a few nuts in the house and desperately wanting to make a nut roast, I opted for a lentil bake instead. I am not a big fan of the soft and squidgy loaves that you find in older veggie cookbooks, so I thought that a crunchier version would be worth a try. This is the result!

Serves 6

Ingredients

300g red lentils
200g green lentils
800ml good quality vegetable stock
2 tbs sunflower oil
1 large onion, finely chopped
2 cloves of garlic, minced
1 stick of celery, finely chopped
1 red pepper, deseeded and finely chopped
1 tsp ground cumin
1 tsp ground turmeric
1 tsp sweet smoked paprika
4 tbs plain flour
2 tsp Herbes de Provence
Freshly ground salt & pepper to season

Method

1. Preheat the oven to 190C.

2. Place the lentils in a saucepan with the stock and bring to the boil before simmering gently for 10 minutes. Drain thoroughly in a sieve and set aside.

3. Add the oil to a large frying pan and toss in the onion and garlic before adding the other vegetables. Simmer gently until soft.

4. Mix the vegetables, lentils, flour and herbs and spices together in a large bowl and season.

5. Pour the mixture into a greased casserole dish and bake for 45 minutes until brown and crispy.

6. Serve immediately with new potatoes and green vegetables.

Recipe of the Week – 10th February 2014 – Courgette, Potato and Pepper Bake

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This (completely made up as I went along) recipe worked really well today as a quick but warming supper. Most of the ingredients could be substituted to taste, or the contents of your fridge, and I would recommend aubergines, mushrooms or even parsnip slices to either add or swap. Crumbled Feta on the top would also work well, or the cheese could be omitted to make this vegan.

Serves 4

Ingredients

3 tbs olive oil
3 medium courgettes, thinly sliced at 45 degrees
300g baby potatoes, thinly sliced
1 red and 1 yellow pepper, deseeded and thinly sliced
1 large red onion, peeled and thinly sliced
400g Passata or 1 x 400g tin of chopped tomatoes
2 cloves garlic, finely sliced
1 tsp sweet smoked paprika
1 tsp dried oregano
1 tsp dried basil
200g halloumi, sliced

Method

1. Preheat the oven to 180C.

2. In a large frying pan add 1 tbs of the olive oil and gently fry the courgettes and pepper slices for 5-8 minutes until soft. When cooked, transfer to a bowl and add a further 2 tbs of oil.

3. When the oil has reached temperature, add the potato slices and onion slices. Again gently fry for 5-8 minutes until just soft. Transfer to the same bowl as the courgettes.

4. Add the garlic to the empty pan and gently sauté for 1 minute before adding the passata or tomatoes and herbs and spices. Cook gently for 20 minutes to reduce.

5. Add the vegetables to a large ovenproof casserole dish and top with the tomato sauce. Top with the halloumi slices and bake for 15 minutes.

6. When lightly brown serve immediately with fresh crusty bread and a green salad.

Recipe of the Week – 12th August 2013 – Very Cheesy Vegetable Bake

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I made this today when I was at a bit of a loss, inspiration-wise. I had a lot of courgettes and leeks left over, and Sue bought some cottage cheese (which I haven’t bought for years). This is the result, and whilst not the healthiest tea I’ve done (cheese sauce, cottage cheese layer and cheese on top!), it was certainly soon polished off by the ravenous little veggies who live here…

Serves 6

Ingredients

60g butter (20g for frying, 40g to make the roux)
2 medium leeks, thickly sliced
100g button or chestnut mushrooms, thickly sliced
2 large courgettes, thickly sliced at 45 degrees
2 sticks celery, halved lengthways then chopped
salt & pepper
2 tsp Herbes de Provence
75g cottage cheese
100g cheddar cheese, grated
50ml milk
50g plain flour
50g fresh breadcrumbs

Method

1. Pre-heat the oven to 190C/Gas Mark 5.
2. Melt the butter in saucepan, then add the courgettes, celery, mushrooms and leeks and stir-fry until soft.
3. Add the herbes de provence and seasoning and stir well.
4. Pour half the mixture in a large oven-proof dish and spread the cottage cheese over, before covering with the rest of the vegetable mixture.
5. Meanwhile, make a cheese sauce by melting 40g butter in a small saucepan before adding the flour. Stir to form a roux and cook off for 3 minutes. Add the milk and 50g grated cheese, season well and stir to form a creamy sauce.
6. Pour the sauce over the vegetables and top with the breadcrumbs and remaining cheese.
7. Place in the oven and bake for approx. 20 minutes until brown and bubbling.
8. Serve immediately with herby new potatoes.

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Recipe of the Week – 20th May 2013 (Part 2!) – Greek Potato and Courgette Bake

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In honour of National Vegetarian Week, this is Recipe of the Week Part 2!

This is a great simple recipe that I’ve only just discovered. It is based on a Greek dish called Briam, and I’ve only changed it a little bit, as I’m a garlic addict!

Serves 4

Ingredients

750g new potatoes, sliced into 5mm slices

3 medium courgettes, sliced into 5mm slices

3 medium onions, sliced

2 cloves of garlic, finely sliced

1 x 400g can of good quality chopped plum tomatoes, drained

100ml olive oil

2 tbs chopped fresh parsley

1 tbs chopped fresh thyme

Salt and pepper to taste

Method

1. Preheat the oven to 190 C. Place the potatoes, courgettes, garlic and onions in a large baking dish. Pour over the tomatoes and olive oil, and sprinkle with the chopped herbs and add the seasoning. Mix well to ensure that the veg is evenly coated. Add 75ml water to the mixed vegetables.

2. Bake for approximately 75 minutes, stirring halfway through.

3. Serve with further salt and pepper if required, and with a Greek side salad.

Recipe of the Week – 20th May 2013 – Jasmine’s Cauliflower and Cashew Nut Pasta Bake

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This is a recipe which I came up with a couple of weeks ago, with my three-year-old daughter (who must take at least 50% of the credit!), and have since made it again, as it was such a success. I think the combination of pasta with nuts generally works well, and of course provides a double-whammy of protein and energy…

Serves 4 – 6

Ingredients

200g dried pasta (I used penne for this)

2 large sweet potatoes, peeled and finely diced

1 large cauliflower, cut into small florets

3 tbs olive oil

100g chestnut mushrooms, quartered

75g raw cashew nuts, roughly chopped

100g mature cheddar cheese, grated

100ml milk

50g plain white flour

25g butter

2 tsp dried oregano

Salt and pepper

Method

1. Preheat the oven to 200C. When temperature is reached, add the cauliflower florets and diced sweet potato to a large baking tray with the olive oil and seasoning. Mix well and roast for 20 minutes.

2. Meanwhile, bring a large pan of salted water to the boil and cook the pasta until roughly half way to al dente (4-5 minutes).

3. In a separate saucepan, make the cheese sauce by melting the butter and then gently adding the flour, milk and 80g of the cheese, whisking continuously until combined. Season and add the oregano.

4. Combine the drained pasta with the mushrooms, cashew nuts and roasted vegetables. Transfer to a large casserole dish and pour over the cheese sauce. Add the remaining grated cheese and bake on 200C for approximately 20 minutes until lightly browned.

5. Serve at once with a green salad or garlic bread.

Jasmine’s Cauliflower and Cashew Nut Pasta Bake!

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I thought I’d add a bit of a twist to the childcare-in-the-kitchen activity that I’m fond of, and rather than baking cupcakes, myself and my inventive three-year-old daughter created this! I asked her to give me the main ingredients (she grabbed cauliflower, cashew nuts, mushrooms and cheese!), and we prepared it together. Proper experimental veggie fusion food and an hours’ worth of quality time to boot – result!