Tag Archives: vegetarian

Have You Got 10 Minutes?


Have you got 10 minutes? Do you like vegetarian dishes? Do you like couscous? Dried fruit? Do you like to have a healthy diet? Are you tired of cooking? Is it so hot outside that drains you out with cooking? If you answer is ‘yes’ to at least 3 of these questions, then read this recipe and why not eat it fresh, as it is best that way. My inspiration for this is Β the cookbook ‘Quick Meals in Minutes’, 2001.

Fruit and Almond Couscous

Preparation time: 10 minutes

Serves 4

Ingredients:

  • 2 cups (400 g) couscous
  • 2 cups (500 ml) boiling chicken stock or just boiling water if you are fasting
  • 40 g butter or oil of any kind, preferably cold pressed, again, if you are fasting
  • 1/4 cup (35 g) dried currants
  • 1/4 cup (35 g) dried apricots, chopped finely
  • 1/4 cup (35 g) slivered almonds, toasted
  • 1 tbsp chopped fresh coriander

Method:

  • Place couscous in medium heatproof bowl; add boiling stock and butter.
  • Toss couscous gently, using a fork, until liquid is absorbed.
  • Add the remaining ingredients; mix gently. Serve it fresh as it is or as a side dish with spiced wings if you like.

Bon appetite!

 

Say Cheese! :D


Today I am going to post a very tasty, easy and vegetarian dish. The first time I made it, I found it so delicious that I had said to myself, I would do it again. And I did it.

In case you have a toothache, this recipe is also welcomed. It is tender and it melts in your mouth. One thing I also like about it is the fact that you can mix vegetables that are in season and you end up with a nice colored dish. This recipe is from “Original card from Delicious Meals Made Easy”.

Cheesy – topped vegetables

Serves 6

Ingredients:

  • 3 carrots, peeled and sliced
  • 1 cauliflower, divided into florets
  • 225 Β (8 oz) broccoli, divided into florets
  • 75 g (3 oz) frozen peas (you can choose petit pois if you want or fresh peas)

Sauce (as you know, there is never enough sauce so you can double the ingredients):

  • 40 g (1 1/2 oz) butter (or 80 g)
  • 40 g (1 1/2 oz) plain flour (or 80 g)
  • 450 ml (3/4 pint) semi-skimmed milk (or 1 l for a the same milk or a whole one)
  • 100 g (4 oz) reduced – fat double Gloucester cheese, grated (or 200 g of that cheese or cheddar or any other that you prefer)
  • 2 tsp Dijon mustard (or 4 tsp)
  • 1/4 (or 1/2) tsp salt
  • black pepper
  • 2 tsp of dried herbs de Provence (optional, for a herby flavour)

Method:

  • Boil the carrots in a big pan of water for 3 minutes. I said big because you add the cauliflower, broccoli and peas. And they need space. Boil for 4 minutes or until the vegetables are just tender.
  • Drain the vegetables. Transfer to a flame-proof dish or a Jena oval or square dish and keep covered.
  • For the sauce, melt the butter in a pan. Add the flour and cook gently, stirring, for 1 minute. Remove from the heat and gradually stir in the milk. Heat gently, stirring constantly, until the sauce thickens. Stir in three-quarters of the cheese, the mustard and seasoning.
  • Pour the sauce over the vegetables and stir until well coated. Sprinkle over the remaining cheese.
  • Preheat the grill to medium. Put the dish under the grill for 5 minutes, or until the cheese starts to bubble. Serve.

Bon appetite!