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Ingredients Archives: olive oil

Leek and Watercress Soup

By on November 5, 2016 in

20161104_210755

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 Leek and Watercress Soup
Course Soup
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Ingredients
Course Soup
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Clean and slice the leeks.
  2. Heat the oil and sauté the leeks for 5-6 min.
  3. Peel and chop the potato, stir into the leeks and continue cooking on low heat.
  4. Add the stock cubes.
  5. Pour water to cover
  6. Bring to the boil then simmer for 10 minutes when the leeks should be soft.
  7. Remove the large stalks from the watercress.
  8. Stir-in the watercress and cook for 10 more minutes.
  9. Remove from the heat and liquidise.
  10. Serve with a splash of cream.
Recipe Notes

Can replace the potato with 2Tbsp leftover potato mash

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Paprika Roast Tomatoes

By on October 27, 2016 in Recipes

20161007_214559

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 Paprika Roast Tomatoes
Cook Time 20 minutes
Servings
Ingredients
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Heat the oven to 220C (200C fan).
  2. Tip the tomatoes into a baking tray.
  3. Scatter the shallot slices
  4. Drizzle with the olive oil
  5. Season with paprika and some salt and pepper
  6. Roast for 20 min and serve
Recipe Notes

Ideal with oven-cooked marinated lamb chops

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Vegetarian Stuffed Peppers

By on September 1, 2016 in Recipes

20160630_085808

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 Vegetarian Stuffed Peppers
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Place the rice in a pan with 1/2 tsp salt. Add 4 cups of cold water or more and heat to boil.
  2. Cook at medium heat for 30 minutes and when soft drain any excess water.
  3. Set oven to heat 180 degrees C.
  4. In a frying pan heat the oil and sauté the onion and carrot until the onion is soft.
  5. Add 1/2 tsp salt. paprika and black pepper.
  6. Stir in the lentil sprouts and continue cooking gently to infuse the flavours.
  7. Stir in the marjoram and parsley.
  8. In a flat oven-proof dish mix the tomato puree with 2 cups of water and season with 1 tsp salt or to taste.
  9. Stuff each pepper with the rice and lentil mixture and dust the opening with flour.
  10. Arrange upright in the oven dish with the opening upper most.
  11. Place in the oven and cook for 1 hour.
  12. Serve with plain yoaghurt.
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Smoked haddock vegetable noodles

By on April 25, 2016 in Recipes
Print Recipe
 Smoked haddock vegetable noodles
When plain noodles are not enough.
Course Main Dish
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Heat the milk in a heavy frying pan
  2. Poach the haddock gently while cooking the cabbage mixture
  3. Heat the oil in a saute pan and stir in the cabbage, carrot and onions to cover. Pour a little water and cook with the lid on stirring occasionally and adding water to taste.
  4. Cook until wilted and soft
  5. Prepare the noodles following directions on the packet, using half the curry spice
  6. Stir the noodles in the cabbage mixture and season
  7. Serve with the haddock
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