Sunday, 28 June 2015

Recipe: Homemade 'baked' beans and jacket potato

This recipe is a variation on the baked bean recipe that I blogged about a while ago here. And this time I decided to serve it with a jacket potato, which made a simple and hearty meal.



Serves 2
Prep time: 10 minutes
Cooking time: 30 - 35 minutes (for the beans - jacket potatoes will of course take longer!)

Ingredients
1 tsp rapeseed oil
1 stick of celery, finely sliced
1 carrot, chopped
1 garlic clove, crushed
1 heaped tsp smoked paprika
1 400g tin chopped tomatoes
2 tsp Worcestershire sauce
1 400g tin borlotti beans, drained and rinsed
Salt and pepper to taste

Method
1. Heat the oil over a medium heat and fry the celery and carrot for 5-10 minutes until they are starting to soften.
2. Add the garlic and cook for a few more minutes.
3. Add the smoked paprika and cook for 1 minute, stirring.
4. Add the tomatoes and Worcestershire sauce. Simmer for 10 minutes.
5. Add the beans and simmer for a further 10 minutes. Season with salt and pepper.

Serve with jacket potatoes.


Friday, 19 June 2015

Recipe: simple lentil and aubergine curry

Inspired by this recipe from Delicious magazine and by what I had in the cupboards/fridge, this very simple 'curry' is healthy and delicious. I love how the aubergine absorbs the flavours.

Tastes better than it looks in this photo...
Serves 2
Prep. time: 10-15 mins
Cooking time: 35-40 mins

Ingredients
1 tbsp oil
1 onion, chopped
1 medium aubergine, cut into chunks
1 green pepper, chopped
1 clove garlic, crushed
4 tomatoes, chopped
1 heaped tbsp medium curry powder
450ml vegetable stock
100g dried split red lentils
Chopped fresh or frozen coriander

Method
1. Heat the oil over a medium heat. Add the onion and cook for a couple of minutes.
2. Add the aubergine and pepper and garlic and cook for about 5 minutes until the aubergine has browned and is starting to soften.
3. Add the tomatoes and and cook for a further 5-10 minutes until the tomato has started to break down and release its juice. Add the curry powder and stir. Cook for a further 1 minute.
4. Add the stock and the lentils. Simmer for 15-20 minutes until the lentils are soft. Stir frequently and top up with water if necessary.
5. Add the coriander towards the end of cooking time and stir in.

Serve with rice and/or naan bread.