Mixed baked veg with borlotti beans

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A simple way to get more than your ‘five a day’ and a portion of essential omega3.





Rinse half an aubergine and slice into 1” slices then place on the edge of a large oval baking dish.


Cut the spine from one large kale leaf, discard the spine. Rinse and roll he leaf into a sausage shape then cut into 1” slices and put into the centre of the baking dish.


Rinse and half one each red, yellow and green bell peppers and remove the seeds and white pith completely. Then slice all peppers into 1” slices. and arrange half of them randomly in the centre of the baking dish.


Peel 3 garlic cloves and add to the dish whole.


Add a sprinkling of black pepper and salt. Drizzle 2 tsp of oil over the veg and arrange the other half of the peppers on top.


Peel one shallot. top and tail the rough parts and put in the baking dish along one edge with one whole chestnut mushroom on the other edge. Add more black pepper and drizzle over another 2 tsp of oil.


Place in the top of a preheated 200fan / 220C oven and bake for 20 minutes.





Meantime prepare a second smaller baking dish as follows:


Rinse a handful of spinach and put into the baking dish.


Drain the water from a small can of borlotti beans, discard the water an top the spinach with the beans.


Mix in a small can of mackeral fillets (or sardines).


Rinse 3 asparagus tips and arrange in the middle of the baking dish.


The second baking dish will only need to be placed into the oven for the last 10 minutes of the cooking time.


Use the smaller baking dish to serve adding a generous portion of the baked vegetables from the first baking dish.





Serves 1 with the remaining baked veg retained for another day as a booster to another meal.


This would also be nice to accompany any kind of fried steak (4 minutes each side for medium rare) if you don’t fancy the fish addition.
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My April 2018 recipes:

Pulled pork with apple cider sauce in pastry

Squash tomato tagliatelle

Beefburger in the hole


Choc orange snack bites


Tzimmes


My March 2018 recipes:

Spatchedcocked chicken with mustard and honey glaze

Rich aubergine sauce with wholemeal pasta


Classic Ratatouille


Pulled lamb pie with kalettes, carrot and mushroom


Greek style pulled lamb


Cheese soufflé using left over mash


Pork apple meatballs with quinoa crisped base and roasted bell peppers

Chicken and mushroom puff pastry pie

Stuffed sweet long pointed red peppers with herby greens


Stuffed squash with homemade red pesto / Provolone Dolce topping


One pan Ostrich and mushroom orzo

My February 2018 recipes:

Teriyaki tofu bake


Turkey Shepherd’s pie with a kick


Red Kidney bean and buckwheat curry

Tandoori chicken with roast veg and chickpeas

Tomato and rosemary focaccia

No cook anytime snack

Baked sockeye salmon with mayo / cumin topping

Mung beans with homemade spinach pesto

Chilli peppers with oyster mushrooms

Maple bacon with baby corn and easy veg

Dry cured back bacon with tangy tofu bites

Chilli hot with apricot pork http://rosesjustquicksnacksblog6.blogspot.co.uk/2018/02/chilli-hot-with-apricot-pork.html

Tomato chickpea hash

Chicken pot pie with seasonal greens

Pulled pork with apple cider sauce in pastry

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Once the pork is cooked using a slow cooker for 4 hours whilst you do other things it is easy to prepare and cook something quickly like this tasty, succulent pie.

Thinly slice a small white onion and place half into the bottom of your preheated slow cooker on high heat setting. Put 3lb pork shoulder on top of the onions then top with the remaining sliced onion.

In a bowl whisk 240ml apple cider, 60ml apple cider vinegar and 55g brown sugar, 2tsp ground cinnamon, 2 tsp ground sea salt, 1tsp black pepper and 1 bay leaf. Pour this mix on top of the pork and onions. Add the lid and cook for 4 hours on high or 6-8 hours on low setting.

Discard the bay leaf. Remove the pork when able to shred using 2 forks and discarding any large fatty pieces. Mix in some of the juices to coat well but not drench the pork. It can then be served hot / cooled and refrigerated or frozen.

Per pastry:

Unwrap flat a pack of 375g ready rolled short crust pastry and put half on a lightly oiled baking tray. Spoon a generous amount of the pulled pork over one half of the pastry leaving an edge to seal. Brush some beaten egg around the edges. Brush the outside with egg and use a fork to neaten and further seal the edges and indent the middle of the pastry case.

Bake in the middle shelf of a 180fan / 200C oven for 25 minutes. Serve with veg of your choice or simply an easy can of mushy peas.

 

For an alternative Mix 2tbsp paprika, 2tbsp brown sugar, 1 tsp pepper, 1tsp cayenne pepper, 1tsp garlic powder, 1 tsp onion powder, 1tsp salt and rub into the pork.

Put 60ml apple cider vinegar. 180ml water in the bottom of the slow cooker, add pork and cook on low 6-8 hrs or high for 4.

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Cumin / chilli spiced potato with egg

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Cumin / chilli spiced potato with egg

(Parsi Kanda Papeta per Eda)

 

Serves 1

 

Peel and long thin slice 1 shallot, rinse and slice a 1” piece of leek and chop 1 green chilli then cook for 7 minutes in 1 tbsp oil and a pinch of salt over medium hob heat.

Peel and small cube 1 white potato, add to the onion mix and cook for 5 minutes.

Thin slice 1 chestnut mushroom, cube a half inch piece of rinse aubergine, rinse 2 baby sweetcorn and add all of these to the potato mixture.

Stir in 2 tbsp water, 2 tbsp chopped coriander, half tsp of crushed cumin seeds and quarter tsp freshly ground black pepper.

Add a lid and leave for 4 minutes. Season to taste.

Make a space for a fresh egg and cook on a low heat for 3-4 minutes depending on whether you want a soft or firm egg.

Sprinkle dried cumin and freshly ground black pepper over the egg to serve with a fresh bread roll.
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My March 2018 recipes:

Spatchedcocked chicken with mustard and honey glaze

Rich aubergine sauce with wholemeal pasta

Classic Ratatouille

Pulled lamb pie with kalettes, carrot and mushroom

Greek style pulled lamb

Cheese soufflé using left over mash

Pork apple meatballs with quinoa crisped base and roasted bell peppers

Chicken and mushroom puff pastry pie

Stuffed sweet long pointed red peppers with herby greens

Stuffed squash with homemade red pesto / Provolone Dolce topping

One pan Ostrich and mushroom orzo

My February 2018 recipes:

Teriyaki tofu bake

Turkey Shepherd’s pie with a kick

Red Kidney bean and buckwheat curry

Tandoori chicken with roast veg and chickpeas

Tomato and rosemary focaccia

No cook anytime snack

Baked sockeye salmon with mayo / cumin topping

Mung beans with homemade spinach pesto

Chilli peppers with oyster mushrooms

Maple bacon with baby corn and easy veg

Dry cured back bacon with tangy tofu bites

Chilli hot with apricot pork http://rosesjustquicksnacksblog6.blogspot.co.uk/2018/02/chilli-hot-with-apricot-pork.html

Tomato chickpea hash

Chicken pot pie with seasonal greens

My January 2018 Recipes:

Easiest baked fish and chips

Banana honey stir fry

Asian spiced squid n roasted peppers

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Squash tomato tagliatelle

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Whenever I use my oven I roast a batch of other veg to make an easy meal next day. For this one I pre roasted a butternutsquash and used half in this dish.

 

Thoroughly scrub a medium butternutsquash. Remove the end hard pieces and cut into quarters removing the seeds. Then cut each quarter into 4 wedge shapes. Spread in one layer on a baking sheet, brush with oil and sprinkle on a good serving of white pepper and sea salt. Peel a garlic bulb and put alongside the buttersquash then bake in a preheated 200C / 180 fan over for 30 minutes. Leave to cool and fridge overnight.

Next day:

Using half of the roasted wedges, put them into a small ovenproof bowl which will fit into the top basket of a 2 tiered steamer with the lid on, and top with a can of mackeral fillets in tomato sauce and 2 diced sundried tomatoes. Squeeze the roasted garlic out of their casing. Press all of the garlic into flat disc paste and put on top of the mackeral.

 

In the lower part of the steamer bring to the boil 200ml water, add a handful of tagliatelle and place the 2^nd tier as described above on top. Boil for 12 minutes. Drain the tagliatelle.

 

Layer the tagliatelle on a serving plate with the tomato / squash mixed in.
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Pulled pork with apple cider sauce in pastry

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Rich aubergine sauce with wholemeal pasta

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Pulled lamb pie with kalettes, carrot and mushroom

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Favourites:
One pan Ostrich and mushroom orzo

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Stuffed squash with homemade red pesto / Provolone Dolce topping
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Turkey Shepherd’s pie with a kick

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(Chicken) Meatloaf

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Scallops, chorizo with white kidney beans

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Chicken and mushroom puff pastry pie

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Steamed sweet potato and dill crab cakes

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Beef burger in the hole

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This is a simple, quick and tasty version of a fry-up to use up any leftover root mash.

 

Prepare:

Cut the dark green leaves from one leek. Rinse well and dice.

Rinse and sieve a handful of spinach

Grate 3 garlic cloves

Drain half a large can baked beans from its tomato sauce and reserve / save the sauce in the fridge for another day to juice up some sad tomato sauce

 

Brush a large frying pan with oil and heat on the hob using high heat. Add the leek and stir for one minute.

Make a well in the centre of the pan and add one quality quarter pounder beef burger and leave to fry for 2 minutes.

Spread left over root mash evenly over the leek only, then top with the grated garlic.

Check the underside of the burger is okay and if necessary lower the heat slightly (depends on your cooker’s hob retention). Lid and leave for two minutes before turning the beef burger over.

Lower the heat to medium.

Place the spinach over the leek only, add a sprinkling of salt, white pepper and 1tsp balsamic vinegar. Lid and leave for one minute.

Top with the drained baked beans. Add a lid and leave for two minutes. Turn the hob heat off and leave for a further minute. Serve immediately with a sprinkle of oil and parmesan.

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Another of my recipes using left over mash:
Cheese soufflé

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April 2018 recipes (more to follow):
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Squash tomato tagliatelle

Tzimmes  is a traditional stew for Passover, made from a combination of sweet potatoes and dried fruit. I’ve added a few other roots and chicken for variation.

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Tzimmes

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Tzimmes is a traditional stew for Passover, made from a combination of sweet potatoes and dried fruit. I’ve added a few other roots and chicken for variation.

 

Per portion serving:

Prepare:

Peel and cut 1 carrot into 2” pieces

Peel half a small sweet potato and cut into 2” pieces

Peel half a white potato and cut into 2” pieces

Peel 1 parsnip and cut into 2” pieces

Skin 2 chicken thighs and leave whole

Steam all of the above veg in a 3 tiered steamer with the sweet potato, carrot and chicken in the top tier for 15 minutes. Alternatively just cover the veg and chicken with water, bring to the boil in a saucepan and simmer for 20 minutes.

 

Meantime prepare the sauce:

In a baking / serving dish mix 3 chopped pitted prunes, 1tbsp lemon juice, 1 tsp blossom honey, 1tbsp rapeseed oil, 1tsp orange zest, 3 chopped dried apricots, the juice from a squeezed orange, 1 tsp cinnamon, quarter tsp each of black pepper, cumin, cayenne pepper, salt.

 

Preheate the oven to 160fan / 180 C / 350F for 10 minutes.

 

At the end of the steaming time:

Remove and discard the bone from the chicken thighs and cut into bitesized pieces. Carefully cut the veg into 1” pieces and add both chicken and veg to the sauce and stir in well to coat. Cover the dish with a piece of tin foil and bake for 30 minutes, basting with the sauce juices after 15 minutes.

Serve immediately.

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What's awesome about apricots:

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Fabulous Apricots

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1. Good Source of Vitamin A:
Apricots are packed with Vitamin A, which is also known as retinol. It’s fat soluble, and helps in the enhancement of vision, among other things. And it keeps the immune system in check, protecting your skin in the process. Retinol and Beta Carotene (also present in apricots) also reduces the chances of you developing a serious eye-related disorder called Neovascular ARMD – an age-related macular degeneration that causes loss of vision over the years.
 

2. Rich in Fibre:
Whether you eat it dried, or fresh, apricots are a good source of dietary fibre. Given that the retinol in apricot is fat soluble, the fruit dissolves in the body easily, and the important nutrients are easily absorbed by the system. And it breaks down fatty acids fast, which means your digestion is in order. And not only that, the fruit protects you from gastrointestinal concerns by cleaning out the intestines regularly.

3. Good for Your Heart
Given that the fruit is high in fibre content it helps to reduce the bad cholesterol content in the body, and that means your heart is protected. And at the same time, it increases the good cholesterol. Plus the potassium content in the fruit balances the electrolyte levels in our system, keeping our heart muscles in order. All you have to do is eat one or two fresh apricots every day, or a handful of dried ones.
 
4. Treasure Chest of Antioxidants:
Ripe apricots are natural sources of antioxidants. When consumed daily, it helps the body to get rid of toxins that we tend to collect over time. Antioxidants in turn also kill free radicals that damage our cells.

5. Good for Your Blood:
Any plant produce that contains iron has non-heme iron, and that includes apricot. This type of iron takes its time to be absorbed by the body, and the longer it stays in the system, the better your chances in preventing anaemia. It’s recommended that you take some vitamin C along with it to ensure better absorption of the non-heme iron.

6. Good for the Skin:
The combination of Vitamin C, A, and phytonutrients ensures good skin. And did you know that the antioxidants in the apricot also slow the ageing process? So apart from a good skin care regime, don’t forget to eat some apricots every day.

 7. It’s Diet Friendly:
The dietary fibre in the fruit improves your digestive system, which helps to increase your metabolism. And it’s often recommended that you eat a few apricots as a snack when you’re feeling peckish, especially if you’re on a diet. It fills you up but doesn’t add unnecessary calories. However, remember to rinse your mouth after you eat the dried version. Dried fruits contain more sugar, and you don’t want that to affect your dental health.

 8. It Strengthens Your Bones:
Calcium is much required in the formation and development of bones, and apricot has lots of it. What’s also interesting to note that without enough potassium in the body, the calcium is not absorbed and disposed of uniformly. And the good news is that the apricot has both of them!

How to Add Apricots to Your Diet

Like most tasty fruits, the apricot can be eaten in multiple ways. The dried and the fresh version are the easiest. But you could also chop apricots up and add them to your morning cereal. You can even make a blend of it with yoghurt and make a dip or a spread for bread (if you don’t mind a sweetish sandwich that is).

 

Apricots are also used liberally in jams and preserves, and if you can figure out a recipe that uses little or no sugar, you can eat it without feeling too guilty.
 

Dried apricots are easier to store so long as you don’t keep them under in too much light.

 

Fresh apricots need to be eaten more quickly as the skin may wrinkle and lose its efficiency.

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My April 2018 recipes:
Beefburger in the hole

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Squash tomato tagliatelle

My March 2018 recipes:

Spatchedcocked chicken with mustard and honey glaze

Rich aubergine sauce with wholemeal pasta
Classic Ratatouille
Pulled lamb pie with kalettes, carrot and mushroom
Greek style pulled lamb
Cheese soufflé using left over mash
Pork apple meatballs with quinoa crisped base and roasted bell peppers

Chicken and mushroom puff pastry pie

Stuffed sweet long pointed red peppers with herby greens
Stuffed squash with homemade red pesto / Provolone Dolce topping
One pan Ostrich and mushroom orzo

My February 2018 recipes:

Teriyaki tofu bake
Turkey Shepherd’s pie with a kick
Red Kidney bean and buckwheat curry

Tandoori chicken with roast veg and chickpeas

Tomato and rosemary focaccia

Gammon and black bean wild rice

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Rinse 5tbsp wild rice then with cold water and leave either overnight in the fridge to allow the grains to increase in size

 

Prepare:

Dice 100g gammon

Dice 1” round of rinsed aubergine

Dice1” disc of courgette

Dice a rinse stalk from a large flat mushroom

Heat 2tsp oil in a deep fry pan and add all of the above stirring for 2 minutes.

 

Drain a small can of black beans and stir into the fry pan along with the wild rice which will have soaked up the water and stir for 1 minute.

 

Add just enough stock to cover the mixture. There is no need for seasoning as the gammon will provide this. Bring to the boil and reduce the heat to medium. Add a transparent lid and cook for 15 minutes without removing the lid. Turn the heat off and leave for 5 minutes before serving with a sprinkling of toasted seeds and a dash of soy sauce. I used toasted squash seeds which I baked in my recipe Spatchedcocked chicken but any bought seeds can be toasted in a dry pan over medium heat for around 10 seconds moving the seeds in the pan throughout that time.

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My most viewed recipes this month:
Stuffed squash with homemade red pesto / Provolone Dolce topping
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One pan Ostrich and mushroom orzo

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Stuffed sweet long pointed red peppers with herby greens

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Chicken and mushroom puff pastry pie

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One of my favourite poems:

Heavenly Autumn wheel by Rosemary Ditchburn

Latest post in my ‘Spaniel quotes for life’ blog - If the only prayer you say in your entire life is 'thank you' , it will be enough