Stir Fry with Kalettes, Brussels Sprouts, Beetroot and Green Beans

Stir fry is the perfect dish to make when you are in a hurry but still want to eat something nutritious. This delightful recipe has lots of greens, but with the beetroot adds enough colour to make it look as gorgeous as it tastes!

Time Preparing: 5 mins
Time Cooking: 15 mins
Serves: 2
Difficulty: 1/5
Season: Winter

Ingredients
– 100g Brussels Sprouts
– 120g Green Beans
– 100g Kalettes or Kale
– 150g Beetroot
– 1tbsp Sunflower Oil
– 2-3tbsp Soya Sauce
– Handful of Sesame Seeds

Method
1. Thoroughly wash all vegetables
2. Remove the ends of the green beans and cut in half
3. Half the kalettes (or finely slice kale) and sprouts
4. Peel the beetroot and cut into small square chunks (pre-cook if desired)
5. Heat the oil in a wok, and once hot add the kalettes for 3 mins
6. Add the sprouts for a further few minutes until they start to brown
7. Add the green beans and beetroots, continuing to stir for a further few minutes
8. Add the soya sauce, continuing to stir until absorbed by the vegetables (around 2 mins)
9. Serve hot with rice or noodles, sprinkle with sesame seeds

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Creamy Kalette Tops Linguine

Whilst the bright green colour of the dish can prompt thoughts of artificial colouring, this is actually the result of cooking and blending.

Time Preparing: 10 mins
Time Cooking:  10 mins
Serves: 2-3
Difficulty: 1/5
Season: Winter

Ingredients:
– Bunch of Kalette Tops
– 200g Linguine
– 2 Garlic Cloves
– 1/2 Lemon
– 30g Parmesan (omit for vegan option)
– 3tbsp Sour Cream (or vegan alternative)
– 3 tbsp Olive Oil
– Salt and Pepper, for seasoning

Method
1. Begin by cooking the Linguine as instructed on the packaging
2. Thoroughly was the kalette tops, before removing from stems
3. Peel (but don’t chop) the garlic
4. Add the kale and garlic to the linguine pan, for the final five minutes of cooking
5. Drain the linguine, and carefully transfer the kale and garlic to a blender. Add the olive oil, sour cream, lemon juice and seasoning before blending until smooth
6. Mix the linguine and kale sauce until thoroughly coated
7. Season and top with parmesan

Jerusalem Artichoke and Celeriac Soup

This creamy soup, has all the nutty flavours from the Jerusalem Artichoke’s, with a tangy kick from the celeriac.

Time Preparing: 25 mins
Time Cooking:  35 mins
Serves: 2-3
Difficulty: 2/5
Season: Winter

Ingredients:
– 400g Jerusalem Artichokes
– 300g Celeriac
– 25g Butter
– 1 Onion, chopped
– 1l Vegetable Stock
– 50ml Cream
– Salt and Pepper, for seasoning

Method:
1. Begin by peeling the artichokes and celeriac, then cutting into small chunks, before placing immediately into cold, salted water
2. In a large pan, heat the butter on a medium heat then add the onions, reducing the heat. Cook for around 8 minutes, stirring regularly
3. Drain the artichokes and celeriac and add to the onion pan, stirring for a further 5 mins
4. Add the vegetable stock, bring to the boil then cover and reduce heat before simmering for 25 mins
5. Transfer the soup to a blender (step by step if needed), and blend until smooth
6. Return to the pan before stirring in the cream

Pink Pickled Beetroot Eggs

Who can resist the beauty of these beetroot pickled eggs? With a light sprinkling of cinnamon, this tasty treat can be enjoyed in just a few hours, or after a few weeks of pickling.

Time Preparing: 5 mins
Time Cooking:  15 mins
Serves: 2
Difficulty: 2/5
Season: Winter

Ingredients:
– 8 Eggs
– 300g Beetroot
– 250ml White Vinegar
– 100g Caster Sugar
– 300ml Water
– 1/2tsp Cinnamon

Method:
1. Pre-heat oven to 180 degrees
2. Wrap the beetroot in kitchen foil, then cook for 25 mins
3. Place the eggs into a pan of boiling water for five mins
4. Once the eggs have cooled (around 10-15mins), peel them then place into a large glass jar
5. Once the beetroot has cooled, remove the skin then grate
6. Combine the greated beetroot, vinegar, sugar, water and cinamon in a pan, then bring to the boil
7. Once the sugar has dissolved, pour over the eggs and seal immediately
8. Refridgerate and serve after four hours, or remove from the fridge after four hours and leave to pickle for a few weeks

Leek, Goats Cheese and Walnut Tart with Feta and Lemon

This simple, yet stunning recipe is a real hit for a light lunch, that might just transform the way you see leeks. The crunch from the walnut, counters the softness of the leeks and goats cheese, whilst the lemon gives it that little tang. Perfect on its own, or with a side salad.

Time Preparing: 15 mins
Time Cooking:  20 mins
Serves: 4
Difficulty: 2/5
Season: Winter

Ingredients:
– 3 Leeks
– 2 Lemons
– 200g Goats Cheese
– 75g Chopped Walnuts
– 375g pre-rolled Puff Pastry
– 2tbsp Butter
– 2tsp thyme
– Salt and Pepper, for seasoning

Method:
1. Pre-heat oven to 200 degrees
2. Begin by washing then finely chopping the leeks, discarding the green bits and stalk
3. On a medium-heat, add the butter and leeks and stir until the leeks are tender
4. Zest two lemons, then add to the leek mixture along with the thyme
4. Roll out the puff pastry, cut into four equal rectangles, then score each rectangle 1cm from the edges
5. Add leek mixture in the centre of the pastries, then top with crushed walnuts and crumbed goats cheese
6. Brush the crust of the tarts with olive oil, then bake in the centre of the oven for 15 mins

Winter Salad with Golden Beets

Slightly sweeter than traditional beetroot, the golden beet is a wonderful additional to winter salads. This mouthwatering recipe is packed full of nutrients, and is topped with a sweet balsamic glaze and feta cheese.

Time Preparing: 5 mins
Time Cooking:  35 mins
Serves: 2
Difficulty: 1/5
Season: Winter

Ingredients:
– 200g Golden Beets
– Handful Sun-dried Tomatoes
– 1 Small Red Onion
– 1 bag Rocket
– 70g Feta / Goats Cheese
– Pumpkin Seeds
– Olive Oil
– Balsamic Glaze

Method:
1. Preheat oven to 180 degrees
2. Wash (but don’t peel) golden beets, wrap them in kitchen foil then cook for 35 mins
3. Meanwhile, finely slice red onion and sun-dried tomatoes
4. Carefully toast the pumpkin seeds, in a pan on a medium-heat (no oil) for five mins
5. Once the golden beets have cooled, remove their skin and cut into small chunks
6. Layer the veg, then top with seeds, feta, olive oil and balsamic glaze

Mushroom and Walnut Pasta with Sprouts Top Pesto

Time Preparing: 5 mins
Time Cooking:  15 mins
Serves: 2
Difficulty: 2/5
Season: Winter

Ingredients:
– 120g Pasta
– 120g Mushrooms
– 1 Onion
– 100g Homemade Brussels Sprout Top Pesto
– 40g Walnuts
– 1tbsp Olive Oil
– Salt and Pepper, for seasoning

Method:
1. Start by cooking the pasta as instructed on the packaging
2. Peel and chop the onion
3. On a medium heat, add the olive oil then once hot, the onion. Stir for a few mins until tender and browning
4. Add the sliced mushrooms, pasta and homemade pesto, stirring until completely covered
5. Serve with walnuts and seasoning

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Homemade Pesto Recipe – with Sprouts Tops

Pesto is undoubtedly a fantastic addition to pasta dishes, and goes well with white meat such as chicken. This delightful pesto recipe is made from Brussels Sprouts tops, but can easily be replaced with Kale, Rocket, Kalettes or Basil.

Time Preparing: 15 mins
Time Cooking:  2 mins
Serves: 4+
Difficulty: 1/5
Season: Winter

Ingredients:
– 200g Brussels Sprouts Tops
– 80g Parmesan Cheese (or vegan alternative)
– Juice from 1 Lemon
– 160ml Olive Oil
– Pine Nuts (optional)
– Handful of Basil
– Handful of Parsley

Method:
1. Discard the stems from the leaves, and chop leaves into rough pieces then wash thoroughly
Note: Keep the stems for another recipe such as soup!
2. Add the sprouts tops into boiling water for 2 mins, then dry on kitchen towel
3. Blend sprouts tops in a blender until they form a paste
4. Add the juice from the lemon, parmesan, herbs, and half of the olive oil. Blend until all ingredients are mixed together
5. Depending on the texture desired, add more olive oil a little at a time, blending in between

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Cheesy Leek Quiche

Quiche is a dish that can always be found on the buffet table, but is super easy for a light lunch. This cheddar cheese and leek quiche is a real hit and whilst we’ve listed how to make your own pastry, there are of course the shop-bought options!

Time Preparing: 20 mins
Time Cooking: 40 mins
Serves: 2
Difficulty: 2/5
Season: Autumn / Winter

Ingredients (for topping):
– White Parts from 3 Leeks
– 40g Cheddar Cheese
– 1-2 Eggs
– 1tbsp Cornflour
– 100ml Soya Cream
– Salt and Pepper for seasoning
– 2 tbsp Olive Oil
Ingredients (for short crust pastry):
– 75g Self Raising Flour
– 30g Cornflour
– 45g Butter
– 20ml Water

Method
1. Pre-heat oven to 180 degrees
2. Start by preparing the pastry. In a large bowl, mix the cornflour, flour and butter. Knead the dough with fingers before adding water (start with 20ml and increase if needed). Once the dough has formed into a ball, wrap in cling film then let cool in the fridge for 30 mins
3. Carefully wash the leeks then slice white parts into small pieces
4. Heat 2tbsp olive oil in a pan on medium heat, then add the leeks for 10-15 mins, stirring frequently
5. Roll out the dough, shape into a large rectangle mould then bake for 10mins
6. Add the leeks onto the pre-baked pastry, then add cheddar and seasoning
7. In a small bowl, mix the egg with cream and a tsp cornflour
8. Pour egg-cream mixture on top of the quiche, then back for 30 – 40 mins

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Brussels Sprouts Head, Celeriac and Carrot Soup

Nothing is as good as a soup for cold winter evenings. Whilst some find soup a little boring, the secret is unlimited combinations for soups. Soups are also a great way to make use of some of the less noble parts of vegetables – such as the green parts of leeks – or in the case of this recipe, Brussels Sprouts Tops Stems. The leaves were using for a gorgeous pesto recipe which can be found here.

Time Preparing: 10 mins
Time Cooking:  30 mins
Serves: 2
Difficulty: 2/5
Season: Winter

Ingredients:
– 100g Brussels Sprouts Tops, Stems
– 130g Celeriac
– 80g Carrots
– 700ml Vegetable Stock

Method:
1. Peel the carrots and celeriac, then cut into small piece
2. Slice the sprouts tops stems
3. Add the vegetables to a large pan, along with the vegetable stock (boiling)
4. Cook on a medium heat for 30 minutes
5. Blend to desired consistency then serve with warm crusty bread and a dash of cream

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine