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  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  (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!