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Green Bean and Potato Stew

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Written by Caroline Chaplin Sunday, 04 October 2009 14:22

Here is a great local recipe to keep you warm through the remaining winter months!
Green Bean and Potato Stew
500 g green beans, topped and tailed
1 potato, sliced
1 onion, sliced
5 ml salt
2 ml milled white pepper
100 ml water
2 ml freshly grated nutmeg
Slice the beans into a saucepan. Add the potato, salt and pepper. Add the water and simmer the mixture, covered, for 30 to 40 minutes, or until cooked. Sprinkle with the grated nutmeg and serve as an accompaniment to meat dishes.

Variation: Use 500 g grated cabbage instead of the beans and add 5 ml lemon juice or a grated tart green apple.
 

 

Autumn Harvest

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Written by Caroline Chaplin Tuesday, 28 April 2009 10:35

 Autumn Harvest
At the end of summer there is a bounty of fresh fruit and vegetables available to use. What better way to watch your budget and make sure your family are eating healthy, nutritious meals than to start from scratch with fresh ingredients.Here are some  easy recipes to tempt you:

Almond, basil and tomato pesto.

If there is any leftover pesto you can keep it in the fridge for up to a week.

100g semi dried tomatoes

50g toasted whole almonds

15 g basil with stems removed

20g parsley with stems removed

4tbsp grated parmesan

1 clove garlic

Extra virgin olive oil

Seasoning to taste

Blend the tomatoes in a food processor

Add remaining ingredients except for olive oil.

Add some seasoning and start to [puree. Whilst blending  add enough oil to give a dripping   consistency.  Best left with a slightly coarse consistency. Serve with breadsticks or crudités.

 

Spiced Vegetable Couscous

100g couscous  

Olive oil

2 carrots peeled and chopped

2 shallots peeled and quartered

1 tsp cinnamon

1 tsp ground cumin

1 red pepper cubed

1 tin chopped tomatoes

1 tin chickpeas

½ pack roughly chopped coriander

1 small tub low fat plain yoghurt (optional)

Cook the couscous following the pack instructions.

Heat 1 tsp oil in a deep frying pan, add the carrots and shallots and fry briefly. Add the cinnamon and peppers, fry for about a minute or until spices smell fragrant.

Add tomatoes, bring to a simmer, put a lid on the pan and simmer for about 20 minutes or until veg is tender. Add water if it looks too dry.

Season well. Add chickpeas and heat through, the stir in the coriander.  Spoon over the couscous and serve with yoghurt is you like.

 

Poached Peaches with White Chocolate sauce.

Wash and halve 8 peaches, removing the stone.

Place in a greased baking dish and drizzle with balsamic vinegar and sprinkle with brown sugar.

Cook at 180C in a pre heated oven until tender. (Approx 20minutes)

Take a large 250 g slab of white chocolate and melt in a double burner.

Place peaches in individual serving dishes and pour the chocolate over them.

( Serves 4-6)

 

Ginger Tea

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Written by Caroline Chaplin Tuesday, 28 April 2009 10:30

 Ginger tea.

Ginger is hot water is a refreshing and uplifting drink, especially in winter or if you are feeling tired.

Here is a recipe for a ginger tea which is a great herbal cold cure.

¼ cup of fresh sliced ginger.

½ teasp lemon juice

2 teasp honey and a cup of boiling water. Let the ginger infuse in the hot water for a few minutes then add the other ingredients , remove the ginger and drink  ( be careful it is not too hot). You can also add a dash of cayenne pepper to make it more spicy.