Not exact matches
Instead all you need are cannellini beans, cans of
chopped tomatoes, sun -
dried tomatoes, a little tahini, garlic,
chilli flakes, salt and pepper.
The
chopped choy sum are heated up in a
dry wok, stir to release any water, add
chopped chillies and a pinch of salt, and stir till the wok is no longer moist.
1/2 cup extra virgin olive oil 1 cup warm water 1 cup red wine vinegar 1 cup red wine 1 capsicum, very finely
chopped 1 Roma tomato, very finely
chopped 1 spring onion, very finely
chopped 2 tablespoons parsley, very finely
chopped 2 cloves garlic, minced 1 teaspoon sweet paprika 2 teaspoons
chilli flakes 2 bay leaves, whole 1 tablespoon
dried oregano 2 teaspoons salt
Or toast a handful of nuts in a
dry frying pan and throw in some sea salt,
chopped rosemary and a pinch of
chilli for a delicious and nutrient - rich snack.
vegetable oil 1 onions (peeled and
chopped) 2 red and yellow or green peppers (cored and
chopped) 1 clove garlic (peeled and
chopped) 3 large tomatoes peeled, seeded and
chopped or 3/4 tin of ready peeled and
chopped tomatoes
Dried Chilli flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1 sprig of thyme salt and pepper Method: Heat the oil in a fying pan and add the onions, cooking them on a low to medium heat until sof
Chilli flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any
chilli flakes are fine to add to your taste) 1 sprig of thyme salt and pepper Method: Heat the oil in a fying pan and add the onions, cooking them on a low to medium heat until sof
chilli flakes are fine to add to your taste) 1 sprig of thyme salt and pepper Method: Heat the oil in a fying pan and add the onions, cooking them on a low to medium heat until softened.
1 tbsp coconut oil 1 onion,
chopped 900g butternut squash, peeled, deseeded and cut into small chunks 1/2 tsp
dried chilli flakes 600 ml vegetable stock 100g organic watercress, roughly
chopped Celtic or Himalayan salt and black pepper, to taste
Mashed Dolichos Catjang Image & Recipe: Faha's Kitchen Time: 20 Minutes Mashed Dolichos Catjang ingredients: Boiled Dolichos Catjong 1 cup
Dry prawn (optional) 7/8 pieces Onion sliced 1/2 cup Green
Chilli 3 pieces Coriander leaf
chopped 1 cap Masturd oil 1 table spoon Salt 1/3 tea spoon Directions: At first fry -LSB-...]
10
dried red
chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely
chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
I like to put
chopped chives and parlsey, another
dry fried onions, sun
dried tomatoes
chopped up really tiny and black or green olives, sometimes I used
chilli flakes too.
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely
chopped 4 garlic cloves, finely
chopped 30 g / 1 oz fresh ginger, finely
chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8
dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot
chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
Next, remove the vegetables from the heat, and add in the
chopped tomatoes, water, sun
dried tomato paste, smoked paprika,
chilli powder,
dried mixed herbs, marmite and some salt and pepper.
1 Aubergine, 1 15oz can Cannelini Beans, 1 15oz can Chickpeas (drained and rinsed), 1 Teaspoon
dried Chilli Powder, 1.5 Teaspoons Smoked Paprika, 1 Tablespoon Tomato Paste, 2 Cans
Chopped Tomatoes, 1 Tablespoon Tahini, Salt and Pepper to taste.
Ingredients 1 Pkg extra-firm tofu 3 tablespoon cornstarch 1 tablespoon Thai red curry paste 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 3 tablespoons finely
chopped garlic, divided 3 green onions, green part finely sliced and divided 1/4 cup oil 4 oz sliced white or baby bella mushrooms 3 cups broccoli florets 1/2 cup sliced red onion Few
dried red
chillis Sauce: 2 tablespoons soy sauce 1 tablespoon rice wine vinegar 1 tablespoon Sriracha sauce 1 tablespoon cornstarch
3 red
chillies (see tip below) 3 tbsp oil (cold - pressed rapeseed oil or light olive oil) 2 onions, finely sliced2 bay leaves2 tsp cumin seeds1 tbsp garam masala3 carrots,
chopped into bite - size pieces2 celery sticks,
chopped into small bite - size pieces2 garlic cloves, finely
chopped300g
dried green or brown lentils, washed, soaked in water for 30 minutes, then drained1.5 litres hot vegetable stock100g broccoli florets or baby broccoli2 handfuls spinach leavesJuice 1/2 lemon4 tbsp Greek yogurt to serve 01.
2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander,
chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red
chillies2
dried red
chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly
chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander,
chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red
chillies2
dried red
chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly
chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
Spiced vegetable soup with lentils and roasted
chilli 3 red
chillies (see tip below) 3 tbsp oil (cold - pressed rapeseed oil or light olive oil) 2 onions, finely sliced2 bay leaves2 tsp cumin seeds1 tbsp garam masala3 carrots,
chopped into bite - size pieces2 celery sticks,
chopped into small bite - size pieces2 garlic cloves, finely
chopped300g
dried green or brown lentils, washed, soaked in water for 30 minutes, then drained1.5 litres hot vegetable stock100g broccoli florets or baby broccoli2 handfuls spinach leavesJuice 1/2 lemon4 tbsp Greek yogurt to serve 01.
INGREDIENTS: 4 tablespoons olive oil 1 cup bacon (removed rind and
chopped) 1 small onion (finely diced) 1 stick celery (finely diced) 2 cloves garlic (finely diced) 1/2 teaspoon
dried chilli flakes 1 cup white wine 1x400g can
chopped tomatoes salt & pepper 1/2 cup fresh basil (roughly torn)
Curried Tomato and Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1 large onion, roughly
chopped 4 cloves of garlic, finely sliced 20g 5 cm piece of fresh ginger, sliced 5g 2 cm piece of fresh turmeric root, sliced or 1/2 tsp of turmeric powder 2 tsp garam masala 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp
dried chilli flakes 1 tsp sea salt (+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins of crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1 cup 270 ml tin of full fat coconut cream (or milk)
For the filling 3 eggs 5 1/2 oz (150 g) feta cheese 1 tsp
dried oregano 1/2 tsp red
chilli flakes 1/2 tsp grated nutmeg 2 tbsp olive oil 2 spring onions, finely
chopped 1 garlic clove 2 cups (150 g) fresh spinach, firmly packed Salt and black pepper
1 cup
dried small black chick peas, soaked overnight 2 tsp coconut or vegetable oil 1 tsp black mustard seeds 1/2 tsp turmeric powder Pinch asafoetida 1/2 to 1 hot green
chilli, split down the middle 2
dried red
chillies broken into large pieces 8 - 10 curry leaves 3 tbsp fresh or fresh frozen (thawed) grated coconut Salt Lemon Juice Small handful coriander, roughly
chopped
For the filling 3 eggs 150g feta cheese 1 tsp
dried oregano 1/2 tsp red
chilli flakes 1/2 tsp grated nutmeg 2 tbsp olive oil 2 spring onions, finely
chopped 1 garlic clove 150g fresh spinach Salt and black pepper
For a spicy Mexican salsa add 1 ripe avocado, 1 small red
chilli, seeded and
chopped (or pinch of
dried chilli flakes), and 1 tablespoon fresh coriander.
10
dried red
chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely
chopped
Serves 6 300g fresh borlotti beans, or 200g
dried beans soaked in cold water overnight and drained6 tbsp olive oil1 onion, finely
chopped2 basil leaves1 rosemary sprig1 litre chicken or vegetable stock 1 red
chilli,
chopped (optional) 1 tbsp tomato pureeSalt and pepper150g tubetti pasta (little tubes) 4 tbsp extra virgin olive oil to serve Put the beans into a heatproof earthenware pot or large pan and cover with cold water.
(Serves 2) 100g
dried black beans 1 onion 1 clove of garlic small red
chilli 1 or a pinch of
chilli flakes A shake of paprika A generous shake of ground cumin A splash of oil 1 carrot 30 ml red wine 400g
chopped tomatoes 1 vegetable stock cube dark chocolate (3 squares, approx 20g) fresh parsley to garnish Put your beans in to soak the night before, or early in the morning if you're going to be cooking that evening.
Ingredients you will need 1 large carrot, grated 1 Granny Smith apple, grated 80 g (2 cups) rocket, washed and
dried 40 g (1 cup) baby spinach leaves, washed and
dried 1 red capsicum, roughly diced 120 g (1 cup) cherry tomatoes, halved 1 large avocado, peeled, pitted and cubed 60 g (1/2 cup) goji berries, plus extra to serve 3 tbsp pumpkin seeds, plus extra to serve 3 tbsp sunflower seeds, plus extra to serve 3 tbsp almonds 70 g (1/2 cup) shelled pistachios 30 g (1 cup) coriander leaves,
chopped chilli flakes, to taste
300 g mixed vegetables (peas, carrots, beans and potatoes) 2 tbsp vegetable oil 1 small onion, finely minced 1/2 tbsp garlic, minced 1/2 tbsp ginger, minced 3 tbsp tomato puree 3 fresh green
chillies, slit down the middle (I
chopped mine up) 1 tsp turmeric powder 1 tsp garam masala powder salt 2 tbsp cashew nuts 2 tbsp canned or fresh pineapple chunks 1/3 cup light cream few
chopped glace cherries to garnish (or used
dried cranberries) Coriander leaves to garnish