Posts Tagged ‘carrots’
Carrot & cumin soup with fresh coriander
Thursday, March 10th, 2011
Ingredients
* 1 onion , chopped
* olive oil
* 1 tsp cumin seeds , toasted
* small pinch chilli flakes or powder
* 2 tsp soft brown sugar
* 400ml chicken or vegetable stock
* 1 bunch coriander , chopped
* low-fat crème fraîche (optional)
* 6 medium carrots , peeled and chopped
Method
1. Fry the onion in a little oil until it softens. Add the cumin and chilli and cook for a minute then add the carrot, sugar and stock and bring to a simmer. Cook for 10 minutes or until the carrot is very soft, then whizz in a blender. Add some more stock or water if the soup is too thick and reheat if you need to. Stir through the coriander, season well. Add a spoonful of crème fraîche to each bowl to serve, if you like.
Tags: brown sugar, carrots, chilli flakes, coriander, cumin seeds, onion
Posted in Soup | No Comments »
Rabbit Pie
Thursday, January 13th, 2011
Superb pie- tastes and looks gorgeous! Preheat the oven to 150′C. Take a big pie dish or 2 small ones.
servings 4-6
Ingredients
* Rabbit’s meat (filleted and diced);
* Jus-Rol flaky pastry;
* Condensed soup -1 tin (chicken or mushroom);
* Any vegetables you like (leeks, onions, shallots, carrots);
* 1 egg;
* Seasoning.
Directions
1. Stir-fry the meat and chopped vegetables in a little oil until slightly golden, adding seasoning. Pre-heat oven to 150′C. 2. Roll out pastry. Brush inside of a pie dish with a little butter or olive oil, then line pie dish with pastry, pressing down firmly. Roll more pastry to make “lid” for the pie. 3. Brush inside of a pie with beaten egg, then fill your pie almost to top with stir-fried meat and vegetables. Pour over condensed soup ( do not add water!). 4. Put on the pastry “lid”, pressing firmly around the join with a fork to seal. Brush pastry pie “lid” with beaten egg. Cut a cross in the center of the pie, before placing it in the preheated oven for 45 min. When cooked, the pie crust should be golden and fairly crispy. Serve hot or cold, adding some English mustard or not- either way, you will be surprised how tasty and easy your “Rabbits Pie” turns out.
Tags: carrots, leeks, rabbit, shallots
Posted in Meal Suggestions | No Comments »
Veggie shepherd’s pie with sweet potato mash
Friday, November 12th, 2010
Ingredients
* 1 tbsp olive oil
* 1 large onion , halved and sliced
* 2 large carrots (500g/1lb 2oz in total), cut into sugar-cube size pieces
* 2 tbsp thyme chopped
* 200ml red wine
* 400g can chopped tomatoes
* 2 vegetable stock cubes
* 410g can green lentils
* 950g sweet potatoes , peeled and cut into chunks
* 25g butter
* 85g vegetarian mature cheddar , grated
Method
1. Heat the oil in a frying pan, then fry the onion until golden. Add the carrots and all but a sprinkling of thyme. Pour in the wine, 150ml water and the tomatoes, then sprinkle in the stock cubes and simmer for 10 mins. Tip in the can of lentils, including their juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy.
2. Meanwhile, boil the sweet potatoes for 15 mins until tender, drain well, then mash with the butter and season to taste. Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over the cheese and remaining thyme. The pie can now be covered and chilled for 2 days, or frozen for up to a month.
3. Heat oven to 190C/170C fan/gas 5. Cook for 20 mins if cooking straight away, or for 40 mins from chilled, until golden and hot all the way through. Serve with broccoli.
Tags: carrots, green lentils, large onion, mature cheddar, sweet potatoes, thyme
Posted in Meal Suggestions | No Comments »
Five-a-day tagine
Friday, November 12th, 2010
Ingredients
* 4 carrots , cut into chunks
* 4 small parsnips , or 3 large, cut into chunks
* 3 red onions , cut into wedges
* 2 red peppers , deseeded and cut into chunks
* 2 tbsp olive oil
* 1 tsp each ground cumin , paprika, cinnamon and mild chilli powder
* 400g can chopped tomatoes
* 2 small handfuls soft dried apricots
* 2 tsp honey
Method
1. Heat oven to 200C/fan 180C/gas 6. Scatter the veg over a couple of baking trays, drizzle with half the oil, season, then rub the oil over the veg with your hands to coat. Roast for 30 mins until tender and beginning to brown.
2. Meanwhile, fry the spices in the remaining oil for 1 min – they should sizzle and start to smell aromatic. Tip in the tomatoes, apricots, honey and a can of water. Simmer for 5 mins until the sauce is slightly reduced and the apricots plump, then stir in the veg and some seasoning. Serve with couscous or jacket potatoes.
Tags: carrots, dried apricots, honey, parsnips, red onions, red peppers
Posted in Meal Suggestions | No Comments »
Vietnamese carrot salad
Friday, May 7th, 2010
Ingredients
* 2 limes , 1 juiced and 1 cut into cheeks to serve
* 3 tbsp fish sauce
* 3 tbsp sweet chilli sauce
* 2 cm chunk root ginger , finely grated
* 3 large carrots , finely shredded – a mandolin does the job quickly
* ½ white cabbage , very finely shredded
* a large bunch mint , chopped
* a large handful peanuts , toasted and chopped
Method
1. Mix the lime juice, fish sauce, chilli sauce and ginger. Add the carrot, cabbage and mint and toss.
2. Sprinkle with peanuts. Serve as a side dish.
Tags: cabbage, carrots, ginger, lime
Posted in All Recipes, Salads | No Comments »
Beetroot, Carrot and Apple Juice
Friday, May 7th, 2010
Ingredients
2 raw beetroot, cut into wedges
4 carrots, cut into wedges
1 apple, stalk removed and cut into wedges
Method
1. Put the beetroot, carrots and apple through the juicer.
2. Stir and serve at once.
Tags: apple, beetroot, carrots
Posted in All Recipes, Drinks | No Comments »