Carrot & Lentil Soup
Ingredients
1 litre vegetable stock
190g dried red lentils
1 medium onion, diced
3 carrots, diced
1 stick celery, diced
1 teaspoon dried coriander
1 pinch chilli powder
1 pinch ground ginger
Put the rinsed lentils and other ingredients it the boiling stock and simmer until lentils are soft. About 20 mins.
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190g dried red lentils
1 medium onion, diced
3 carrots, diced
1 stick celery, diced
1 teaspoon dried coriander
1 pinch chilli powder
1 pinch ground ginger
Put the rinsed lentils and other ingredients it the boiling stock and simmer until lentils are soft. About 20 mins.
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Za'atar
Ingredients
8 T dried thyme (or mix with Hyssop)
1 T sesame seeds, lightly toasted
1 tsp ground sumac
6T olive oil
1 T sesame seeds, lightly toasted
1 tsp ground sumac
6T olive oil
Directions
Grind thyme leaves until powder. Place in a bowl and add sesame seeds, sumac and olive oil. Stir well and serve with bread as a dip.
ZA'ATAR - a traditional blend made of hyssop, sumac and sesame seeds. The combination of hyssop and sumac is responsible for many of the health benefits associated with za'atar. Every blend of spices without hyssop and sumac is not real zaatar. The use of oregano, thyme and wheat were designed to try and create zataar without the rare hyssop
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ZA'ATAR - a traditional blend made of hyssop, sumac and sesame seeds. The combination of hyssop and sumac is responsible for many of the health benefits associated with za'atar. Every blend of spices without hyssop and sumac is not real zaatar. The use of oregano, thyme and wheat were designed to try and create zataar without the rare hyssop
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Hummus
Ingredients
1 400gram can chickpeas, rinsed (I use dried - soaked and pressure cooked)
1 clove garlic
Approx 1⁄4 cup olive oil, plus more for serving
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame seed paste)
1 teaspoon ground cumin
Salt
1/4 teaspoon chilli powder if desired
1 clove garlic
Approx 1⁄4 cup olive oil, plus more for serving
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame seed paste)
1 teaspoon ground cumin
Salt
1/4 teaspoon chilli powder if desired
How to Make It
In a food processor or stabber, puree the chickpeas and garlic with the olive oil, lemon juice, tahini, cumin, and ¾ teaspoon salt until smooth and creamy.
Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
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4 Tablespoons Olive Oil
8 Tablespoons Cold Water
1/2 teaspoon Fine Sea Salt (optional)
Mix flour with oil and water until a good dough ball.
If required, add a little more water/oil until a good consistency for rolling.
Roll out on a lightly floured surface.
Place the rolled out pastry into a lightly oiled pie dish.
Bake for 25 minutes (ish) in the oven.
Alternatively, you can freeze or chill until needed.
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450ml vegetable stock
1 bay leaf
100g unsalted cashew nuts
1½ tbsp olive oil
1 large onion, finely chopped
1 large leek, trimmed and finely chopped
1 red pepper, deseeded and chopped
100g mushrooms, finely chopped
1 garlic clove, crushed
1 tbsp lemon juice
75g mature Cheddar cheese, grated
100g wholemeal breadcrumbs
1 egg, lightly beaten
While the lentils are cooking, put the cashew nuts in a non-stick frying pan and toast over a moderate heat until lightly browned, stirring frequently. Set aside to cool, then roughly chop. Preheat the oven to 190°C/gas 5. Line the bottom of a 1.4 litre loaf tin with a piece of greaseproof paper.
Add the oil to the frying pan and cook the onion over a moderate heat for 5 minutes. Remove half the onion and set aside for the sauce. Add the leeks, red pepper, mushrooms and garlic to the pan and cook for a further 5 minutes, stirring occasionally, until tender. Stir in the lemon juice.
Tip the lentils and vegetables into a mixing bowl. Stir in the breadcrumbs, cashew nuts and 2 tbsp of the parsley, followed by the grated cheese and beaten egg. Season to taste, then spoon into the loaf tin. Level the top and cover with a piece of lightly oiled foil.
Bake the loaf for 30 minutes, then remove the foil and bake for a further 30 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool and set in the tin for 10 minutes before turning out and cutting into thick slices.
While the loaf is baking and resting, make the tomato sauce. Put the reserved onion and remaining sauce ingredients in a small pan. Bring to the boil, then reduce the heat, and simmer for 20 minutes, until slightly reduced. Stir in the remaining chopped parsley before serving with the loaf.
Variation
If you don't have a loaf tin in this size, use an alternative tin with a similar capacity. The mixture should come to a depth of 4–5cm. * The mixture should be warm, not steaming hot when adding the egg. If necessary allow it to cool for a few minutes.
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2 handfuls of green beans (steamed)
2 handfuls of frozen peas
1 chicken breast diced
1/2 bag of mixed seafood
2 paella cubes or Paella seasoning mix (boullion)
Pinch Saffron (or a splash of yellow food colouring if required for colour)
1 + 1/2 mugs of rice (Bomba, Arborio or Valencian)
3 mugs (and a bit) of water
Wash the mussels and clams.
Cover the bottom of the Paella Pan with the olive oil … no worries about quantity as you can’t go wrong. Add the chopped chicken and stir until you hear that the frying has started. Now throw in the chopped onion, pepper and garlic and fry away gently until everything is cooked. Lots of juices come out of the chicken during this stage.
Remove once cooked, leaving the juices.
If the seafood is uncooked and not in shells, fry them until cooked, then set them aside as we won’t need them until the final stage.
You MUST work with the correct quantity of liquid in this recipe. Whereas everything else is quite flexible this isn’t.
Half a mug of rice per person so if we’re cooking for 2 greedy people that’s 1 and a half mugs of rice. Double the quantity of water to rice “plus a bit”, so in this case, 3 and a bit mugs of water when cooking for these 2 greedy people.
Add this water to a deep saucepan ( not the paella pan).
If the shellfish are in their shells and uncooked, throw in the mussels and clams (if uncooked). Bring them to the boil and continue until all the shells are open (discard any that don’t open) then sieve the water into another large saucepan. Set the mussels and clams aside as we won’t need them until the final stage.
Add some yellow food colouring to the water used to cook the shellfish, or use a ready Paella seasoning mix sachet, (saffron is, of course, the choice of the purist here but it doesn’t create that fabulous paella colour and it’s expensive). Also, add the chicken stock cube or bouillon. A fish stock cube is an alternative but chicken will tone down the fish flavour slightly. The rice will take its salt from this stock cube.
Leave for later...
Heat the Paella Pan and stir the rice into the juices. Don’t worry if some bits stick as this becomes the favourite part of the paella in its home region of Valencia where the burnt bit is known as ‘socorrat’.
Add the pre-cooked chicken, onions and seafood and then throw in the cooked beans.
Immediately pour in the yellow fish stock, stir and allow to boil very gently. Don’t worry if all the stock doesn’t go in immediately, just let some cook off and add it later. Now you throw in the frozen peas and place the mussels, large prawns and strips of red peppers carefully to make the dish look as attractive as possible.
Allow the paella to cook gently for around 20 minutes, turning the pan occasionally to make sure that all parts of it are cooking equally. Once most of the liquid has been soaked up by the rice your masterpiece is finished.
Place a few lemon wedges on top!!
Can paella rice be used for risotto? Yes, you can, as risotto uses a cooking process designed to slowly cook the starch from the rice to make it “creamy”. ... Paella can also be made with Valencia rice, which may substitute for Arborio. Bomba rice takes 3:1 liquid to cook, while Arborio , Carnaroli, and Valencia takes 2:1.
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2/3 of a beaker of dried, cooked chickpeas
2/3 of a beaker of dried, cooked white cannellini beans (large white)
2 large, heaped teaspoons of harissa paste
Big bunch of chopped coriander
Large tsp of ground cumin
1 tsp turmeric
4 ground cardoon pods
Tin of chopped tomatoes
1 large chopped onion
3 large chopped garlic cloves
… any other veg (potatoes, green beans…)
Add harissa paste and spices
Add the rest of the ingredients and heat
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Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
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Rustic Andalucian Pastry
Ingredients
186 grams Wholemeal Plain Flour plus extra for rolling out4 Tablespoons Olive Oil
8 Tablespoons Cold Water
1/2 teaspoon Fine Sea Salt (optional)
Instructions
Preheat the oven to 180°C (if you are going to be baking the pastry straight away).Mix flour with oil and water until a good dough ball.
If required, add a little more water/oil until a good consistency for rolling.
Roll out on a lightly floured surface.
Place the rolled out pastry into a lightly oiled pie dish.
Bake for 25 minutes (ish) in the oven.
Alternatively, you can freeze or chill until needed.
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Nut Roast
Ingredients
200g red split lentils450ml vegetable stock
1 bay leaf
100g unsalted cashew nuts
1½ tbsp olive oil
1 large onion, finely chopped
1 large leek, trimmed and finely chopped
1 red pepper, deseeded and chopped
100g mushrooms, finely chopped
1 garlic clove, crushed
1 tbsp lemon juice
75g mature Cheddar cheese, grated
100g wholemeal breadcrumbs
1 egg, lightly beaten
Instructions
Rinse the lentils in a sieve under cold running water. Drain, then tip into a saucepan. Add the stock and bay leaf and bring to the boil. Reduce the heat to a gentle simmer, then cover and cook for 15 minutes until the lentils are soft and pulpy and the stock has been absorbed. Stir once or twice towards the end of to prevent the lentils sticking. Discard the bay leaf.While the lentils are cooking, put the cashew nuts in a non-stick frying pan and toast over a moderate heat until lightly browned, stirring frequently. Set aside to cool, then roughly chop. Preheat the oven to 190°C/gas 5. Line the bottom of a 1.4 litre loaf tin with a piece of greaseproof paper.
Add the oil to the frying pan and cook the onion over a moderate heat for 5 minutes. Remove half the onion and set aside for the sauce. Add the leeks, red pepper, mushrooms and garlic to the pan and cook for a further 5 minutes, stirring occasionally, until tender. Stir in the lemon juice.
Tip the lentils and vegetables into a mixing bowl. Stir in the breadcrumbs, cashew nuts and 2 tbsp of the parsley, followed by the grated cheese and beaten egg. Season to taste, then spoon into the loaf tin. Level the top and cover with a piece of lightly oiled foil.
Bake the loaf for 30 minutes, then remove the foil and bake for a further 30 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool and set in the tin for 10 minutes before turning out and cutting into thick slices.
While the loaf is baking and resting, make the tomato sauce. Put the reserved onion and remaining sauce ingredients in a small pan. Bring to the boil, then reduce the heat, and simmer for 20 minutes, until slightly reduced. Stir in the remaining chopped parsley before serving with the loaf.
Variation
If you don't have a loaf tin in this size, use an alternative tin with a similar capacity. The mixture should come to a depth of 4–5cm. * The mixture should be warm, not steaming hot when adding the egg. If necessary allow it to cool for a few minutes.
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Paella
Ingredients
1/2 large onion
1 red pepper
2 garlic cloves 1 red pepper
2 handfuls of green beans (steamed)
2 handfuls of frozen peas
1 chicken breast diced
1/2 bag of mixed seafood
2 paella cubes or Paella seasoning mix (boullion)
Pinch Saffron (or a splash of yellow food colouring if required for colour)
1 + 1/2 mugs of rice (Bomba, Arborio or Valencian)
3 mugs (and a bit) of water
Wash the mussels and clams.
Cover the bottom of the Paella Pan with the olive oil … no worries about quantity as you can’t go wrong. Add the chopped chicken and stir until you hear that the frying has started. Now throw in the chopped onion, pepper and garlic and fry away gently until everything is cooked. Lots of juices come out of the chicken during this stage.
Remove once cooked, leaving the juices.
If the seafood is uncooked and not in shells, fry them until cooked, then set them aside as we won’t need them until the final stage.
You MUST work with the correct quantity of liquid in this recipe. Whereas everything else is quite flexible this isn’t.
Half a mug of rice per person so if we’re cooking for 2 greedy people that’s 1 and a half mugs of rice. Double the quantity of water to rice “plus a bit”, so in this case, 3 and a bit mugs of water when cooking for these 2 greedy people.
Add this water to a deep saucepan ( not the paella pan).
If the shellfish are in their shells and uncooked, throw in the mussels and clams (if uncooked). Bring them to the boil and continue until all the shells are open (discard any that don’t open) then sieve the water into another large saucepan. Set the mussels and clams aside as we won’t need them until the final stage.
Add some yellow food colouring to the water used to cook the shellfish, or use a ready Paella seasoning mix sachet, (saffron is, of course, the choice of the purist here but it doesn’t create that fabulous paella colour and it’s expensive). Also, add the chicken stock cube or bouillon. A fish stock cube is an alternative but chicken will tone down the fish flavour slightly. The rice will take its salt from this stock cube.
Leave for later...
Heat the Paella Pan and stir the rice into the juices. Don’t worry if some bits stick as this becomes the favourite part of the paella in its home region of Valencia where the burnt bit is known as ‘socorrat’.
Add the pre-cooked chicken, onions and seafood and then throw in the cooked beans.
Immediately pour in the yellow fish stock, stir and allow to boil very gently. Don’t worry if all the stock doesn’t go in immediately, just let some cook off and add it later. Now you throw in the frozen peas and place the mussels, large prawns and strips of red peppers carefully to make the dish look as attractive as possible.
Allow the paella to cook gently for around 20 minutes, turning the pan occasionally to make sure that all parts of it are cooking equally. Once most of the liquid has been soaked up by the rice your masterpiece is finished.
Place a few lemon wedges on top!!
Can paella rice be used for risotto? Yes, you can, as risotto uses a cooking process designed to slowly cook the starch from the rice to make it “creamy”. ... Paella can also be made with Valencia rice, which may substitute for Arborio. Bomba rice takes 3:1 liquid to cook, while Arborio , Carnaroli, and Valencia takes 2:1.
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Morrocan Bean Stew
Ingredients
Thumb-sized chunk of chopped ginger2/3 of a beaker of dried, cooked chickpeas
2/3 of a beaker of dried, cooked white cannellini beans (large white)
2 large, heaped teaspoons of harissa paste
Big bunch of chopped coriander
Large tsp of ground cumin
1 tsp turmeric
4 ground cardoon pods
Tin of chopped tomatoes
1 large chopped onion
3 large chopped garlic cloves
… any other veg (potatoes, green beans…)
Instructions
Fry onions then add garlic and gingerAdd harissa paste and spices
Add the rest of the ingredients and heat
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Dal makhani
a Spanish Chilli
Ingredients
2 tablespoons avocado oil or extra-virgin olive oil
1 medium onion, chopped
3 cloves garlic, finely chopped or minced
1 tablespoon finely chopped fresh ginger
2 Large, hot chillis
1 jalapeño pepper, seeds and membranes removed, chopped
1 1/2 teaspoons Garam Masala
1/2 teaspoon ground Cumin
1/2 teaspoon Coriander
Salt & Freshly ground black pepper
1 can-sized amount of diced tomatoes (preferably the fire-roasted variety), with their juices
1 cup (or more), uncooked black lentils (also called beluga lentils), green or Pardina lentils
400g (or more) kidney beans, rinsed and drained, or 1 1/2 cups cooked kidney beans
4ish cups water. You may need more water if you use more lentils
1 bay leaf
1 tablespoon lime juice, plus additional lime wedges for serving
Chopped fresh cilantro, for garnish
In a large pot or Dutch oven over medium-high heat, warm the oil until shimmering. Add the onion, garlic, ginger, chilli and jalapeño, and cook until softened, stirring occasionally for about 4 to 6 minutes.
Stir in the garam masala, cumin, coriander and salt. Season generously with black pepper. Cook, while stirring, for 1 minute.
Add the tomatoes and cook for 1 more minute, while stirring. Add the lentils, kidney beans, water and bay leaf. Raise the heat to medium-high and bring the mixture to a simmer. Reduce the heat to medium-low and simmer until the lentils are nice and tender, stirring occasionally for about 35 minutes or until the liquid has reduced, Nick Marchant style.
Add the lime juice and season to taste with salt (I usually add ½ teaspoon) and pepper. If you would like to temper the flavour and make the mixture even more creamy, stir in a splash of half-and-half or coconut milk, to taste.
Serve in bowls, with chopped cilantro and a lime wedge on top. If desired, serve rice or naan on the side. Leftovers keep well, refrigerated, for up to 5 days.
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2 tbsp olive/veg oil
1 medium onion, diced
1 red pepper, diced
diced zucchini (optional)
2 (or more) fresh red chillies, diced
2 cloves of garlic, crushed
½ tsp smoked paprika
1 tsp ground cumin
2 tsp ground coriander
1 tsp chilli powder (optional depending on your heat preference)
400g can chopped tomatoes
1 tbsp tomato puree/ passata
1 vegetable stock cube or bullion
400g kidney beans
1 tsp brown sugar or 1 small cube plain chocolate (optional)
salt to taste (optional)
1 large bunch of fresh coriander leaves, finely chopped
1 medium onion, chopped
3 cloves garlic, finely chopped or minced
1 tablespoon finely chopped fresh ginger
2 Large, hot chillis
1 jalapeño pepper, seeds and membranes removed, chopped
1 1/2 teaspoons Garam Masala
1/2 teaspoon ground Cumin
1/2 teaspoon Coriander
Salt & Freshly ground black pepper
1 can-sized amount of diced tomatoes (preferably the fire-roasted variety), with their juices
1 cup (or more), uncooked black lentils (also called beluga lentils), green or Pardina lentils
400g (or more) kidney beans, rinsed and drained, or 1 1/2 cups cooked kidney beans
4ish cups water. You may need more water if you use more lentils
1 bay leaf
1 tablespoon lime juice, plus additional lime wedges for serving
Chopped fresh cilantro, for garnish
In a large pot or Dutch oven over medium-high heat, warm the oil until shimmering. Add the onion, garlic, ginger, chilli and jalapeño, and cook until softened, stirring occasionally for about 4 to 6 minutes.
Stir in the garam masala, cumin, coriander and salt. Season generously with black pepper. Cook, while stirring, for 1 minute.
Add the tomatoes and cook for 1 more minute, while stirring. Add the lentils, kidney beans, water and bay leaf. Raise the heat to medium-high and bring the mixture to a simmer. Reduce the heat to medium-low and simmer until the lentils are nice and tender, stirring occasionally for about 35 minutes or until the liquid has reduced, Nick Marchant style.
Add the lime juice and season to taste with salt (I usually add ½ teaspoon) and pepper. If you would like to temper the flavour and make the mixture even more creamy, stir in a splash of half-and-half or coconut milk, to taste.
Serve in bowls, with chopped cilantro and a lime wedge on top. If desired, serve rice or naan on the side. Leftovers keep well, refrigerated, for up to 5 days.
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Cilli Sin Carne
Ingredients
100g Soja mince2 tbsp olive/veg oil
1 medium onion, diced
1 red pepper, diced
diced zucchini (optional)
2 (or more) fresh red chillies, diced
2 cloves of garlic, crushed
½ tsp smoked paprika
1 tsp ground cumin
2 tsp ground coriander
1 tsp chilli powder (optional depending on your heat preference)
400g can chopped tomatoes
1 tbsp tomato puree/ passata
1 vegetable stock cube or bullion
400g kidney beans
1 tsp brown sugar or 1 small cube plain chocolate (optional)
salt to taste (optional)
1 large bunch of fresh coriander leaves, finely chopped
Method
Put some boiling water over soja and cover
Pre-heat the oil in a large frying pan and cook the onion for 5-6 minutes or until beginning to soften.
Add the red pepper, courgette and continue to cook for a further 5 minutes. Add the chillies, garlic and spices and cook for a further 2 minutes stirring continuously.
Stir in soja and add dark soy sauce to colour.
Stir in the chopped tomatoes/passata, tomato puree and crumble over the stock cube and bring to a gentle simmer for about 7 minutes stirring occasionally.
Stir in the kidney beans, sugar or chocolate if using and season and add extra chilli/paprika powder to taste.
Stir in the chopped coriander and serve with rice, jacket potatoes or with nachos.
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Pre-heat the oil in a large frying pan and cook the onion for 5-6 minutes or until beginning to soften.
Add the red pepper, courgette and continue to cook for a further 5 minutes. Add the chillies, garlic and spices and cook for a further 2 minutes stirring continuously.
Stir in soja and add dark soy sauce to colour.
Stir in the chopped tomatoes/passata, tomato puree and crumble over the stock cube and bring to a gentle simmer for about 7 minutes stirring occasionally.
Stir in the kidney beans, sugar or chocolate if using and season and add extra chilli/paprika powder to taste.
Stir in the chopped coriander and serve with rice, jacket potatoes or with nachos.
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