Archives for posts with tag: carrots

Another challenging dinner to photograph but delicious nonetheless.

[10 min prep / 40 mins cooking time / serves 4]

1) chop: 2 small carrots, 1/2 white onion, 5 cup mushrooms, 3 medium potatoes

2) place the potatoes in a pan of water and leave to boil for 10-15 mins til soft. 

3) in a pan fry the onion, carrot and mushroom. After 5 mins, add a up of frozen quorn mince and 1 tin of rinsed lentils. Add 1 veg stock cube and half a pint of water. Season. Simmer for 20 mins.

4) mash the potatoes with a knob of butter and a good grate of cheddar.

5) place lentil mix into an oven proof dish and spoon the mash on top. Finish with grated cheese and bake for 20 mins on 200 degrees C. 

Serve with more cheese and veggies. 

 

When it feels like November in August, it’s a casserole kind of day. I had some red wine leftover from the weekend (I know, who has leftover wine right?). This casserole is so easy to make, I love a recipe where I can just chuck it all in and let the oven do the work.

1) dust a packet of lamb chunks with flour and brown in a heavy pan on the hob.

2) add 2 chopped carrots, 1 chopped onion and any other veg you fancy.

3) after a few mins, pour in 500ml of vegetable stock and a good glug of red wine.

4) bring to a boil then pop the lid on and place in the oven at 120 degrees C.

5) take a 4 hour nap/ do something productive.

6) boil some potatoes for mash and serve the casserole with brocolli.

Mmmm winey gravy. 

I received a Cauldron voucher with my Tesco clubcard vouchers and decided to try out some tofu. I had some cracking crispy tofu at a dim sum place over in Shoreditch and thought I’d have a go at replicating it.

0.5) boil up a pan of brown rice. (1/2 cup rice to 1 cup water, boil then simmer with a lid on for 20 mins)

1) prepare the tofu how it says to in this very useful video on the Couldron website – wrap in kitchen roll and press with a board for 20 mins.

2) chop up the tofu and roll in beaten egg.

3) place some flour on a plate and mix with Chinese 5 spice and chilli flakes. Roll the eggy tofu in the mix and shallow fry.

4) chop up 1/2 red onion, 1 small carrot and a few broccoli florets.

5) remove tofu from frying pan and mop up excess oil with some kitchen roll. Add onion and carrot to the pan and fry. Add brocolli to boiling water.

6) in a bowl mix up 2 tbsp soy sauce, 1/2 tsp mince ginger, 1 small garlic glove and a shake of chill flakes.

7) put cooked rice in the pan with the onion and carrot in; add the soy sauce mix, finally add the boiled broccoli.

Pop all in a bowl and gobble it up! Yum.

It’s ridiculously cold and there’s only one thing for it: mummy’s beef casserole.

1) peel and chop 3 carrots and 2 shallots (or an onion, it’s just cuz I had shallots to use up). Place chopped veg in a pan (Le crueset if you’re lucky enough to have one).

2) place casserole steak atop the veg.

3) crumble 2 beef oxo cubes over everything.

4) cover the whole lot with water, grind in a load of black pepper. Chuck on a lid, cook on 160 degrees C for 3-4 hours. Just let it do it’s thang.

5) with 30 mins to go, take out and stir in some bisto gravy granules.

6) add 5 dumpling balls (used Jamie O’s recipe).

7) lid on and leave.

Serve with crusty bread with lashings of butter. Finish for lunch tomorrow and make the whole office well jel.

It’s been years since I made a cottage pie. Followed the Hairy Bikers recipe vaguely although didn’t have a tin of tomatoes so went without and put more veg in and it tasted scrummy.

1) peel and chop potato, boil for 10 min, add chopped cauliflower at the last min.

2) sauté some chopped leeks with a tiddly bit of butter and leave to one side once soft.

3) brown the mince and add onion, after a 5 mins add diced carrots and peas. After 5 min add beef stock.

4) drain cauliflower and potatoes, mash together with some butter and stir in the leeks.

5) put mince mixture in a dish and spoon potato mixture on top.

6) oven for 20 mins.

Eat a healthy size portion and then go back for more.