Chilli quorn stir fry

Prepare:

2oz dried noodles in a dish covered with boiling water.

4tbsp quorn in a dish topped with 1 tbsp pesto (green for mild or red for hot results).

A handful of rinsed baby spinach leaves in a separate bowl.

Cleaned veg:

2 sliced springs onions

1 broccoli floret bunch, separated and each sliced lengthways

Cut 1” round from a pointed cabbage then slice

Cut 1” round of pak choi leaves then slice

Slice 4 cup mushrooms

Matchstick half inch round of sweet potatoe and swede

Dice 3 garlic cloves, 1 red and 1 green chilli pepper (remove seeds if you don’t like it too hot)

Med/high heat hob. Drizzle in chilli oil in the middle of the wok then swirl in your wok to thin coat the sides also.

Add prepared veg in stages giving each 2 minutes stir fry as follows:

Spring onion with sweet potatoe and swede then

Broccoli, pak choi and cabbage then

mushrooms, garlic and chillies.

Sprinkle 3 tsp water around the edges of the wok which will quick steam the veg.

Sprinkle over 2 tsp light soy sauce.

Drain the noodles along with the spinach mix in for a few seconds.

Add the quorn / pesto in the middle of the wok, add a lid and leave 2 minutes.

Remove lid and stir quorn in gently.

Serve with a sprinkle of sesame seeds and 2 tsp of dark soy sauce around the outer edge of the meal.

If you want to know more about tofu check out
Check out my recipe Mushroom Tofu
and
another of my recipes
Tofu in pulses

Tofu n sweet potato lasagne

Latest main meal recipes

 -

Fish Pie

 

 

Quorn Jasmine Rice

My quick snacks blog - Pulled pork salad with goat's cheese dressing

Lamb stir fry with home-made Teriyaki sauce

Crispy half duck with hoisin sauce

Jasmine chorizo fried rice

My latest pudding recipes No butter chocolate pudding

Lemon drizzle muffins

Giant lemon pancake n Maple Syrup Dessert

Spot the dog 2017

missing people choir (A poem for them) by Rosemary Ditchburn

My most read July poem:

Neighbourly strangers by Rosemary Ditchburn

 

My latest July2017 poems:

Perchance, romance  by Rosemary Dichburn

Damaged but not broken by Rosemary Ditchburn

When big is not always the best By Rosemary Ditchburn

Rain stopped play by Rosemary Ditchburn

Haves and have not by Rosemary Ditchburn

Fish Pie

Prepare veg:

Cut 4 cup mushrooms into half inch slices and place into a casserole dish.

Shred a quarter head of broccoli and place on top of mushroom slices. Slice 4 half inch rounds from a pointed cabbage and place in a line down the middle of casserole dish. Add a drizzle of oil.

Cube 2 peeled potatoes and boil with half tsp salt for 5 minutes, add a quarter head of rinsed cauliflower florets and boil a further 5 minutes. Drain both and place into the casserole dish.

For an easy white sauce mix 1tbsp corn flour with 300ml single cream and pour into the casserole dish. Sprinkle over 1tbsp dried parsley. Top with a whole boneless fish fillet. I use trout, red snapper or salmon. If you leave the skin on the skin will be facing upwards. Sprinkle with paprika and red chilli flakes then cook at 180 fan preheated oven for 20 minutes.

If you want to know more about tofu check out
Check out my recipe Mushroom Tofu
and
another of my recipes
Tofu in pulses

Tofu n sweet potato lasagne

Latest main meal recipes
Latest recipe:
15/7/2017

Chilli quorn stir fry

previous recipe:-

Fish Pie

 

 

Quorn Jasmine Rice

My quick snacks blog - Pulled pork salad with goat's cheese dressing

Lamb stir fry with home-made Teriyaki sauce

Crispy half duck with hoisin sauce

Jasmine chorizo fried rice

My latest pudding recipes No butter chocolate pudding

Lemon drizzle muffins

Giant lemon pancake n Maple Syrup Dessert

Spot the dog 2017

missing people choir (A poem for them) by Rosemary Ditchburn

Quorn Jasmine Rice

Quorn is a great substitute for mince. Packed with protein, quorn is a low fat and low cholesterol product.

I used two tiers of a steamer for this recipe which is a low fat version.

Serves 1.

Prepare veg:

Small dice 2 mushrooms (peeled).

Peel and dice a 2” piece of corgette

Dice half a red onion.

Dice 1 small carrot.

Rinse a handful of spinach and leave whole.

Put the above veg into the second tier or the steamer with 3 grated garlic cloves.

Bring 200ml vegetable stock and 1 tsp ground garlic with herbs to the boil in the lower tier of the steamer.

When boiling add 4tbsp frozen minced quorn, 2 tsp dark soy sauce, 1tsp rapeseed oil and 6tbsp pre rinsed jasmine rice. Add the second steamer tier and a lid.

Turn heat down to a simmer setting and cook for 15 minutes until the rice has absorbed all of the liquid.

Rinse the rice in a sieve with boiling water and place rice into a serving bowl. Mix in the cooked steamed veg and a sprinkling of light soy sauce.

If you want to know more about tofu check out
Check out my recipe Mushroom Tofu
and
another of my recipes
Tofu in pulses

Tofu n sweet potato lasagne

Latest main meal recipes
Latest recipe:
15/7/2017

Chilli quorn stir fry

previous recipe:-

Fish Pie

 

 

Quorn Jasmine Rice

My quick snacks blog - Pulled pork salad with goat's cheese dressing

Lamb stir fry with home-made Teriyaki sauce

Crispy half duck with hoisin sauce

Jasmine chorizo fried rice

My latest pudding recipes No butter chocolate pudding

Lemon drizzle muffins

Giant lemon pancake n Maple Syrup Dessert

Spot the dog 2017

missing people choir (A poem for them) by Rosemary Ditchburn

Beef Quarter pounder cabbage parcel in tomato sauce

Steam 2 whole large leaves from a pointed cabbage for 10 minutes.

Flatten a quarter pounder quality beef burger with a kitchen hammer and dry fry on medium heat for 3 minutes. Turn over and repeat on the other side. Remove and set aside.

For the home made tomato sauce:

Rinse and chop 3 spring onions, 1 stick of celery, 1 large flat mushroom and grate a small carrot. Grate a small head of garlic. Place all in a deep frying pan which you have been heating on the hob with 1 tsp oil and fry for one minute.

In a small bowl mix 1 tbsp dried oregano, 1 tsp white pepper, 1 tsp fresh ground black pepper, 1 tsp hot paprika, 1 tsp balsamic vinegar and 1 tsp runny honey and sprinkle over the tomatoes as you are bringing it to boil stirring in. Lower the heat to a simmer.

Add a handful of washed spinach, a finely diced  sundried tomato and a 454g tin of peeled plum tomatoes. Snip the tomatoes with a pair of scissors dicing roughly. Turn the heat up to bring to a boil.

Add 4 small new potatoes to the pan and 2 pak choi light green lower portions bud cuts.

Wrap the quarter pounder beef burger between the two steamed pointed cabbage leaves like a parcel, and place in the centre of the tomato sauce then top with 1 tbsp green pesto.

Add a lid and leave for 15 minutes, turn the burger parcel and new potatoes over and cook another 15 minutes before serving.

If you want to know more about tofu check out
Check out my recipe Mushroom Tofu
and
another of my recipes
Tofu in pulses

Tofu n sweet potato lasagne

Latest main meal recipes
Latest recipe:
15/7/2017

Chilli quorn stir fry

previous recipe:-

Fish Pie

 

 

Quorn Jasmine Rice

My quick snacks blog - Pulled pork salad with goat's cheese dressing

Lamb stir fry with home-made Teriyaki sauce

Crispy half duck with hoisin sauce

Jasmine chorizo fried rice

My latest pudding recipes No butter chocolate pudding

Lemon drizzle muffins

Giant lemon pancake n Maple Syrup Dessert

Spot the dog 2017

missing people choir (A poem for them) by Rosemary Ditchburn

King prawn n Sweet potato rogan josh

Heat 1 tbsp of oil in a saucepan over a medium heat.

Peel, finely slice and add 1 red onion and 1 small carrot along with 2 tbsp rogan josh curry paste, mix well, then cook on medium heat for 10 minutes, or until the onion is soft stirring occasionally.

Finely chop 1 red chilli, then peel and finely grate a 3cm piece ginger. Chop 2 small sweet potatoes into rough chunks.

Add the chilli, ginger, 2 tbsp dried coriander and the sweet potato to the softened onion. Drain and add 454g can of  chickpeas, then cook for 5 minutes.

Roughly chop and add 2 fresh tomatoes and  1 454g tin of chopped tomatoes. Add 50ml of water and bring to the boil.

Reduce the heat to a simmer, then cover and cook for 10 minutes.

Remove the lid, stir then cook for a further 15 minutes, stirring occasionally, or until the sweet potato is cooked through and the sauce thickened.

Stir in a 100ml tin of light coconut milk and cook for a couple of minutes, then stir in a handful of pre washed spinach. Place 6 frozen king prawns on the top in the middle of the saucepan. Add a lid and leave for 5 minutes before serving.