#food waste, Cookery, Food, Gluten free, healthy eating, Love your leftovers, recipes, vegetables, Vegetarian

Glutton for punishment.

Veg, vegetables, vegetarian
Courgettes, Courgettes, Courgettes

I know, you’ve spent all that back breaking time in the garden, tilling the soil, weeding and watering, proudly growing your own food and what do you end up with???

You glutton for punishment you. You end up with a glut!! Ok, those first pickings where a joy. Boasting to your friends over Sunday lunch served with your home grown veg, but after the fourth meal served with a side of courgettes you are begining to have had enough.

Let me see if I can help you with your problem. Below I have given you a couple of recipes and a few suggestions on what you can turn your excess of courgettes into.

COURGETTE & CARROT SALAD.  GF/ DF/ V   Serves 4-6 Allergens: Nuts

4, Large Courgettes, Very thinly sliced. ( Use a mandolin )

2, Large Carrots, Scrubbed and either thinly sliced or cut into match sticks.

8, tbspns Home made french dressing.

Combine the above together in a large serving bowl & allow to stand for a few hours.

When ready to serve add:

100g Pitted Black Olives

100g Pine nuts

Large hand full of fresh oregano, chopped

Sprinkle over:

100g Shaved Parmesan cheese.

Serve as a light lunch with crusty homemade granary bread, as a starter or as a side dish to accompany a meal.

If you have a fancy for some hot courgettes

Heat

1 tbspn Rapeseed oil in a wok

Add

4 Chunky sliced Courgettes

2, Cloves Garlic, Crushed

Handful of  Mint & Lemon Thyme finely chopped

Shake to coat the veg. Cover & cook over a medium heat, for 5 mins shaking occasionally

Serve sprinkled with lemon juice, chopped mint & lemon thyme & seasoning.

Other suggestions you may want to try:

Courgette & Feta Fritters

Courgette Soup.

Ratatoullie

Stuffed Courgettes

Courgette & Mushroom Fritatta

Courgette & Oregano Jelly. Lovely with Lamb

Well guys. That’s all for now, until next time when the subject of gluts will be tomatoes.

#food waste, Cookery, Gluten free, healthy eating, recipes, Vegetarian

Food Waste Fodder.

Hi Foodies. Here’s some food for thought. Our food costs us our hard-earned cash. Why do we throw it away?  Hopefully through this series of blogs, I can give you some ideas to save money and provide you with some delicious, homemade healthy food made using leftover food.



SPICED SWEET POTATO & COCONUT SOUP.

Serves 4-6. Gluten free, Dairy Free, Vegetarian, Vegan. High Fibre, Part of your 5 a day.

INGREDIENTS.

3 tbspns Veg Oil.

1kg Sweet Potatoes. Peeled & Chopped

2. Carrots chopped

2. Onions. Peeled & chopped

3. Sticks Celery. Chopped

1. Chilli. Deseeded & chopped.

1. tspn Ground Cumin

2. tspns Ground Coriander

1 Tin of Tomatoes or Left over soft fresh tomatoes

1 Tin Coconut Milk

1 Ltr Vegetable Stock.

2 Cloves Garlic Chopped

Seasoning to taste & Fresh Coriander to Garnish

METHOD

In a large saucepan heat the oil over a medium heat. Add the onion, sweet potato, celery, and carrots. Cover with a lid and fry for 10 mins, stirring occasionally.

Add the ground spices & fry for a further 5 mins, stirring.

Add the Coconut Milk, Tomatoes, Garlic & Veg Stock. Bring to the boil, lower the heat, cover & simmer for 30.mins or until the veg is tender.

Using a stick blender, puree until smooth. Season to taste. Gently reheat & serve garnished with the fresh coriander.



If the soup is to thick it can be thinned by adding more stock. If you prefer a more chunky soup, puree less, leaving chunky bit in the soup.

Alternatively. use less stock in the recipe to make a thick sauce, which you could use to add leftover, chicken or pork. Serve with rice, noodles or what ever takes your fancy.

Until next time foodies. #loveyourleftovers.

Soup Coconut & Sweet Pot

Cookery, Gluten free, Love your leftovers, recipes, Vegetarian

A Souper way to “Love your leftovers”

Everyone is now into “grow your own” but what do you do with that glut of tomatoes and the mint that is threatening to over take your herb garden.  What about that of a box of veg on the market stall that you can’t resist because it’s a bargain? The answer foodies, is make it into a delicious homemade soup, which can be served hot or on ice.

Soup is not just for winter, cold soups are very refreshing in the summer. Just imaging picnicing by a babbling brook with a glass of wine and a chilled thermos of Minted Tomato & Yoghurt soup served with home-made Parmesan crackers – made with that bit of leftover cheese – you where going to throw away.

MINTED TOMATO & YOGHURT SOUP.

Serves 4-6.  Gluten free, Vegetarian.

INGREDIENTS:  3. Tbspns Olive or Rapeseed Oil. 1.5 Kg Fresh Tomatoes, Skinned & Deseeded, 2 Tbspns Tomato Puree. 1 large Red Onion, chopped. 1 Large Carrot, diced, 3 Sticks Celery, chopped. 2 bay leaves. 1 Tspn Ground Cumin. 750ml  Vegetable Stock. 2 Tbspns Marsala Wine. 2 Cloves Smoked Garlic, chopped. Small tub of full fat natural yoghurt. Handful of fresh mint leaves. Seasoning to taste.



METHOD: Heat the oil in a large saucepan. add the onion, carrot & celery. Cover & cook over a medium heat for 10 mins stirring occasionally.

Add the Cumin & fry for 2 mins.  Stirring.

Add the tomatoes, tomato puree, bay leaves, vegetable stock, mint & Marsala. Cover & bring to the boil, turn down the heat & simmer for 30 mins or until the veg are tender.

Add the smoked garlic & using a blender stick, blitz until smooth,  stir in the yoghurt & season to taste.

Reheat, without boiling & serve hot garnished with extra mint leaves, or turn into a bowl, leave until cold & chill in the fridge. Serve in small bowls garnished with mint leaves & Parmesan Crackers & a shot glass of iced Vodka for extra pizzazz.!!!!

Until next time. Happy dining foodies

Burgers, Cookery, Food, Gluten free, Love your leftovers, recipes, Vegetarian

Burgers, its in the mix.

Everyone loves a Burger, but for the vegetarian & gluten-free among us they are a definite NO. NO. Well guys, with the recipe below you can use up your leftovers & whip up a tasty burger tonight which will be part of your healthy eat plan and your 10 a day. What more can you want.

Cauliflower & Cannellini Bean Burgers

Serves 4. Prep time: 20 mins + chilling.    Gluten-free. Vegetarian. Low Fat. High Fibre.

INGREDIENTS:

1/2 a small cooked Cauliflower

400g Tin of Cannellini Beans. (Well drained)

2 Medium Cooked New Potatoes (Diced)

100g Cheddar Cheese ( grated )

1/4tspn Grated Nutmeg

2 Cloves Smoked Garlic (Crushed)

Salt & Black Pepper

Rapeseed or Olive Oil for frying.

1 Egg (Beaten) for coating

Polenta for coating.

wa-burgers-mix

METHOD:

Place the cauliflower in a food processor & pulse until smooth. Add the potatoes, cheese, garlic, nutmeg & seasoning. Pulse lightly until the mixture binds, but still has some texture. Turn out onto a chopping board, shape into a fat sausage & cut into 4 equal burgers. Put onto a plate, cover with cling film & chill for 30 mins.

Place the beaten egg in a saucer & the Polenta in another saucer. Dip the burgers first in the egg & then coat with the Polentta. Cove & chill again for 30 mins.

Heat the oil in a non-stick frying pan & fry over a medium heat for 10 mins, turning frequently, until golden.

Serve with Rocket & Pea shoot salad, Sprinkled with Parmesan Cheese OR, in my next blog you can make my Ratatouille which is also Gluten-free & Vegetarian.

Happy cooking.

Recipe & Photographs by Jan Steele 2017 all rights reserved.