Celery Bites with Cream Cheese and Walnuts

A really quick, really effective canape suggestion for any upcoming (Christmas?) parties. The sweetness of the cream cheese compliments the bitterness of the celery, whilst the walnut adds a little extra crunch.

Time Preparing: 5 mins
Time Cooking: 0 mins
Serves: 12 bites
Difficulty: 1/5
Season: Autumn

Ingredients
– 3 Celery Stalks
– 100g Cream Cheese
– 2tbsp Sour Cream
– Handful of Walnuts, chopped
– Black Pepper

Method
1. Begin by cutting the leaves off of the celery stalks. You’ll need about three for this recipe, so reserve the rest of the bunch for another dish
2. In a bowl, mix cream cheese, sour cream, black pepper and two thirds of the walnuts (chopped)
3. Once you have a smooth consistency, fill the celery stalks with the cream cheese mixture
4. Cut into bite size chunks (about four per stalk) and serve with a range of other canapes

Beetroot & Carrot Spaghetti

When beetroots come into season, creative ways to cook them need to be found! What about having a pink dish/lunch box thanks to the colour of the beetroots? This dish is a promise to have a happy lunch time.

 

Time Preparing: 10 mins
Time Cooking: 30 mins
Serves: 2
Difficulty: 1/5
Season: Autumn / Winter

Ingredients
– 120g Whole Wheat Spaghetti
– 2-3 Beetroots
– 2 Medium Carrots
– 1 Red Onion, finely chopped
– 1tbsp Olive Oil
– Handful of Pine Nuts
– Handful of Basil

Method
1. Start by cooking the whole wheat pasta as it is suggested on the packaging
2. Peel carrots and beetroot then cut into square pieces
3. Steam beetroot and carrots for 25/30mins
4. In a large pan, heat the olive oil, then add the chopped onion for 5mins
6. In a small pan, roast the pine nuts (check frequently, as it can burn pretty quickly)
7. Add the cooked spaghetti in the pan with the chopped onion
8. Add the steamed carrots and beetroots and stir everything together for 2mins
9. Add the roasted pine nuts and freshly chopped basil

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

January King Cabbage Soup with Swede and Carrots

Cabbage is most definitely one of the larger vegetables, so it comes in handy to have a few dishes to make with it and this soup recipe is definitely one of them! By using cabbage rather than swede, the flavour intensifies.

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

Ingredients
– A quarter of January King cabbage
– 150 g Swede
– 2 Carrots
– 1 Red Onion
– 500ml of veg stock
– 1tsp Bicarbonate Soda
– 1tbsp Olive Oil

Method
1. Wash the Cabbage, then cook in a pan of boiling water for 15 mins, with bicarbonate soda
2. Peel the onion and chop into fine slices
3. Peel Carrots and Swede
4. In a large pan, heat olive oil and add onions for 5mins on a medium heat
5. Add carrots and swede and continue to cook for 5 more mins
6. Add the cabbage in pieces, then the veg stock
7. Cover with a lid and cook on a medium heat for 30mins
8. Blend to desired consistency and serve with creme fresh (optional)

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Chunky Mango Guacamole

It’s no secret how popular avocado’s are – either for Brunch or with a Mexican-esque dinner. However, it’s the Mango that we feel is seriously underrated, and have come up with the recipe below which combines these two powerhouse foods. The Mango adds a deliciously sweet taste to the guacamole, without being too powerful.

Time Preparing: 10 mins
Time Cooking: 0 mins
Serves: 4-6 (as dip)
Difficulty: 1/5
Season: Summer

Ingredients
– 2 Avocados
– 1 Mango
– Juice from 1 Lime
– 1 Small Red Onion, finely chopped
– 1 Handful Cilantro Leaves
– Salt and Pepper, for seasoning
– 1 Garlic Clove, minced

Method
1. Peel avocado, remove stone and scoop flesh into a bowl, and mash as much as you’d like
2. Peel mango, remove stone and finely chop flesh before adding to the avocado
3. Add lime juice, garlic, cilantro and red onion to the avo-mango mix
4. Taste and adjust with seasoning
5. Serve with your favourite Mexican dinner, or for an avocado breakfast with eggs

Cauliflower and Kale Gratin

This recipe is essentially a play on Cauliflower Cheese with extra kale goodness. Creamy and tangy, this gratin works wonders as a side for four, or a main for two.

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

Ingredients
– 1/2 Bunch Kale (from box)
– 1 Cauliflower (from box)
– 50g Butter
– 100g Cheddar Cheese, grated
– 50g Parmesan
– 1 Small Onion, finely chopped (optional)
– 300ml Milk
– 50g Plain Flour
– 50g Breadcrumbs
– 2tsp Rosemary
– Salt and Pepper, seasoning

Method
1. Start by preheating the oven to 200 degrees
2. Remove stalks from kale leaves and cut into 2 inch strops
3. Remove cauliflower leaves and stalks, so you’re left with the florets
4. Add cauliflower to a pan of boiling water (with a little salt) and leave to boil for 10 mins
5. Whilst the cauliflower is boiling, being to make your sauce. Melt the butter in the pan, add flour until you have a thick paste then gradually add milk
6. Once you have a smooth consistency, add two thirds of the cheddar
7. Once the cauliflower had been boiling for ten mins, add the kale for a further two then drain
8. Add kale and cauliflower to an oven dish, spread sauce over then top with the parmesan, breadcrumbs and remaining and cheddar
9. Bake for 20 mins until golden and crispy

Butter Braised Cabbage

Cabbage is often a difficult one as whilst the taste is delicious, pairing cabbage within a meal is tricky. This recipe works wonders as a side dish to hearty winter recipes, whilst adding some gorgeous hues to the plate. The best part about this super easy side, is that you can fully prepare the cabbage and reheat when you’re ready to serve without taking away any of the taste.

Time Preparing: 5 mins
Time Cooking: 30 mins
Serves: 4
Difficulty: 1/5
Season: Autumn

Ingredients
– 1 Large January King Cabbage
– 150ml Veg Stock
– 50g Butter
– Sea Salt and Black Cracked Pepper

Method
1. Preheat oven to 200 degrees
2. Start by cutting the cabbage in half, then half again (leaving all of the leaves on) so you’ve got four equal cabbage chunks
3. Wash thoroughly, being careful not to pull apart any of the leaves
4. Once the cabbage is dry, season with salt and pepper
5. Melt the butter in a large casserole dish on a medium heat, then add the cabbage quarters. Cook for 5 mins, then turn and cook for a further 5 mins so the cabbage has gone golden brown
6. Add the stock and leave on the hob for 5mins
7. Transfer casserole dish to the oven and cook for 15 minutes

NOTE: If preparing in advance, wait for the cabbage to fully cool before chilling in the refrigerator. To reheat, they’ll need 10 mins in the oven on 200 degrees.

Red Kuri Squash Risotto

Red Kuri Squashes are known for their unique shape and vibrant orange skin. However, when roasted they taste similar to Butternut Squash, albeit slightly sweeter. This recipe is quick and easy, and works wonders for either a hearty starter or main.

Time Preparing: 30 mins
Time Cooking: 20 mins
Serves: 4
Difficulty: 2/5
Season: Autumn

Ingredients
– 1 Red Kuri Squash
– 1 Large Onion / 2 Small Onions, finely chopped
– 50g Butter (or vegan alternative)
– 600ml Veg Stock
– 100ml White Wine
– 2 Garlic Cloves, crushed
– 150g Risotto Rice
– 1tsp Thyme
– Olive Oil
– Handful of Rocket to serve
– Parmesan to serve (optional)

Method
1. Pre-heat oven to 180degrees
2. Chop the squash into small chunks, removing skin and seeds
3. Drizzle olive oil over squash and roast in the oven for 30 mins
4. As the squash is cooking, add a generous lug of olive oil and half of the butter to a large pan, and add onions for 5mins on a medium heat
5. Add garlic, thyme and seasoning then continue stirring for a few minutes – making sure the onions remain translucent
6. Increase the heat and add risotto, continuing to stir for a further few mins
7. Add the wine until it bubbles away, reduce the heat and add the stock in intervals, waiting for the rice to absorb each time – this will take around 15 mins
8. Once the squash is roasted, add to the pan and stir in
9. Serve with rocket and parmesan

Squash Quiche

Autumn is the season for squashes and this recipe certainly doesn’t disappoint. Serve with cabbage or greens for a light supper.

Time Preparing: 20 mins
Time Cooking: 45 mins
Serves: 2-3
Difficulty: 3/5
Season: Autumn

Ingredients – Quiche
– 1 Squash
– 45g Pancetta (optional: remove for veggie alternative)
– 40g Cheddar, grated
– 2 Eggs
– 100ml Milk
– Salt & Pepper, for seasoning
Ingredients – Shortcrust Pastry
– 75g Self Raising Flour
– 30g Corn Flour
– 45g Butter
– 20ml Water

Method
1. Pre-heat oven to 180 degrees
2. In a large bowl mix corn flour, self raising flour and butter
3. Knead the dough with fingers before adding water
4. Once the dough has formed into a nice ball, wrap in cling film and place in fridge for 30mins
5. Cut the squash into small chunks, removing skin and seeds
6. Boil in a pan of water for 15mins
7. Roll out the dough into a mould and bake for 10mins
8. Spread squash onto the dough
9. Add pancetta (if using), grated cheese and seasoning
10. In a separate bowl, mix the eggs and cream then pour on top of the quiche
11. Bake for 30 – 35 mins

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Cauliflower Tabbouleh

A super quick and easy dish, this tabbouleh is perfect for a starter. It’s also a great way to add raw veg to your diet.

Time Preparing: 10 mins
Time Cooking: 0 mins
Serves: 2
Difficulty: 1/5
Season: Autumn

Ingredients
– 1/2 Cauliflower
– 3 Large Tomatoes
– 1 Small Pepper
– 3-4 Black Grapes
– Juice from 1 Lemon
– Olive Oil
– Aromatic Herbs (Basil or Parsley)

Method
1. Start by removing all of the florets from the cauliflower head and wash them
2. Dry the floret then put them in a food processor so they’re finely chopped (this can be done by hand)
3. Wash tomatoes and cut them in square pieces
4. Wash and slice the grapes in half
5. Wash and slice the pepper (it can be kept raw or it can be steamed for 5mins)
6. Mix cauliflower with tomatoes, black grapes and pepper
7. Add the juice of one lemon and olive oil, before adding aromatic herbs

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Swiss Chard and Broccoli Rissoto

Making risotto is quite easy and it is so tasty to eat. The good thing with it, is that the vegetable combination is nearly unlimited.

Time Preparing: 10 mins
Time Cooking: 35 mins
Serves: 2
Difficulty: 2/5
Season: Autumn

Ingredients
– 1 Bunch of Swiss Chard
– 1 Small head of Broccoli
– 1 Onion, finely chopped
– 125g Risotto Rice
– 350ml Veg Stock
– 1 Large Pepper
– 1tbsp Olive Oil
– Parmesan, for serving

Method
1. Cook chopped onion in a pan on medium heat with olive oil for around 5mins
2. Wash the swiss chard, then split the leaves from the stems
3. Cut the stems into small square pieces
4. Add the stems to the onion and cook gently for a further 7mins
5. In the meantime, wash the broccoli and the pepper. Cut the broccoli heads in small pieces and add it to the steamer basket. Remove the seeds from the peppers, cut them into square pieces and add to the steamer basket. Steam broccoli and pepper for 5mins
6. Add the Swiss chard leaves to the pan in small pieces and cook them for another 7mins
7. Add steamed broccoli and pepper and the risotto rice and stir gently for 3 minutes
8. Add the vegetable stock
9. Let risotto cook for 16 mins on a lower heat with the lid on
10. Serve straight away with grated parmesan and freshly cut aromatic herbs

This recipe was created for Tower Green Hamlets by Pauline Cuisine