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 swede rather than potatoes, 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

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

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

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

Pumpkin Pie

Pumpkin carving has got to be one of our favourite Halloween traditions, but we know far to often, pumpkins are carved and the guts thrown away. Make sure you save everything you take out (minus the skin), as this recipe below is simply divine.

Time Preparing: 20 mins
Time Cooking: 30-40 mins
Serves: 10
Difficulty: 2/5
Season: Autumn

Ingredients
– ‘Guts’ from 1 Large Pumpkin
– 2 Eggs
– 150g Brown Sugar
– 1 Can Condensed Milk
– 1tbsp Cinamon
– 1tbsp Ginger
– 1/2tbsp Ground Nutmeg
– 1 Sheet Sweet Shortcrust Pastry

Method
1. Pre-heat oven to 180degrees
2. Gut pumpkin, separating flesh from seeds. Cut pumpkin flesh into manageable chunks and reserve pumpkin seeds for another use
3. Boil a large pan of water, and add pumpkin flesh including stringy bits leaving to cook for about 15 minutes (until tender)
4. Once your pumpkin is cooked, add to a blender until smooth then allow to fully cool
5. Add condensed milk, eggs, sugar and spices to the pumpkin mix
6. Roll out pastry sheet (dusted with flour) and line a large round tin with it
7. Add pumpkin mix, making sure you’ve left a good inch for it to rise
8. Bake for 30-4o minutes (until a knife comes out clean when inserting)

Rainbow Carrot & Beetroot Quiche

It is usually said that we eat with our eyes at first or at least enjoy a dish more when it’s presented well and full of colour. This quiche is as good to taste as it looks, and is a perfect match for fresh salad for a lunch or light dinner. Great served hot or cold!

Time Preparing: 15 mins
Time Cooking: 45 mins
Serves: 3
Difficulty: 2/5
Season: Autumn

Ingredients – Quiche
– 3 Rainbow Carrots
– 2 Small/Medium Beetroots
– 50g Cheddar, Grated
– 2-3 tbsp Sesame Seeds
– 1 Egg
– 100ml Milk (or soya cream for vegan alternative)
– 1 Handful of Aromatic Herbs (e.g Chives or Parsley)
Ingredients – Short Crust
– 75g Self Raising Flour
– 30g Corn Flour
– 45g Butter (or vegan alternative)
– 20ml Water

Method
1. In a large bowl mix corn flour, self-raising flour and butter
2. Knead the dough with fingers, before adding water (start with 20ml and increase if necessary)
3. Once the dough has formed into a nice ball, wrap in cling film and let cool in the fridge for 30mins
4. Pre-heat oven to 180 degrees
5. Peel and grate carrots and beetroot before steaming for 20 mins
6. Roll out the dough into the mould and bake for 10mins
7. In a pan, heat the sesame seeds for a couple of mins (be careful not to burn!)
8. Spread steamed veg into the pre-baked dough
9. Add grated cheddar, along with herbs and seasoning
10. In a separate bowl, mix egg and cream/milk before pouring on top of the quiche
11. Add sesame seeds then bake for a further 20-25 mins

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Celery and Potato Soup

Nothing hearty bowl of creamy soup when the leaves begin to drop (along with the temperature). This Celery and Potato Soup is packed with veggie goodness, and really does hit the spot!

Time Preparing: 10 mins
Time Cooking: 20 mins
Serves: 3-4
Difficulty: 2/5
Season: Autumn / Winter

Ingredients
– 4 Potatoes
– 3 Celery Stalks
– 1 Large Leek
– 1 Large Onion
– 1 Garlic Clove
– 300ml Veg Stock
– 50g Butter (or vegan alternative)
– 100ml Soya Single Cream

Method
1. Begin by scrubbing potatoes and washing veg
2. Peel potatoes and chop potatoes, celery and leek into 1inch cubes. Finely chop onion and mince garlic.
3. On a medium heat, add butter, onions and leek and leave to cook for 5 minutes
4. Add the remaining ingredients (minus the cream), making sure the stock is covering all of the vegetables – you may need to add more water depending on the size of your pan
5. Cover with a lid and leave for 20 mins
6. Add your chunky soup to a blender (you may need to do this in sections) until smooth, then add the cream

Radish Aperitif

It could argued that eating radish with only butter and salt can be boring, but when presented like this with a little twist, they transform into an aperitif your guests won’t be able to resist. Happily vegetarian and vegan!

Time Preparing: 5 mins
Time Cooking: 0 mins
Serves: 4 as aperitif
Difficulty: 1/5
Season: Summer / Autumn

Ingredients
– 5 Radishes
– 1 tsp of Wholegrain Mustard
– 2 tsp of Soya Single Cream
– Chives and parsley

Method
1. Start by washing the radish after having removed both the top and the bottom
2. Slice them into small slices, and place them into small spoons
3. In small bowl, mix both wholegrain mustard and soya cream
4. Add the sauce on top of each radish spoon
5. Add finely chopped aromatic herbs such as parsley and chives

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Salmon and Courgette Noodle Bowl

A delicious and quick lunch, which is actually a lot more filling than it looks. We’d originally thought we were preparing a meal for two, but found it could easily cater for up to four, depending on how big an appetite you and your guests have! The crunch of the bok choy perfectly compliments the soft textured salmon, and can be adapted to suit your spice tolerance!

Time Preparing: 20 mins
Time Cooking: 25 mins
Serves: 2-4
Difficulty: 2/5
Season: Autumn

Ingredients
– Marrow / 3-4 Courgettes
– 2 Bok Choy
– 1 Romano Pepper
– 1 Spring Onion Bunch
– 1 tsp Ginger
– 1 Garlic Clove
– 2 Salmon Fillets
– 1 tbsp Sesame Oil
– 1 tbsp Soya Sauce
– 1 cup Vegetable Broth
– Chili (optional)
– Salt and Pepper for Seasoning

Method
1. Preheat oven to 180degrees, then cook salmon (wrapped loosely in foil) for 25 minutes, or as instructed
2. Prepare veg – thinly slice courgette or use a spiraliser, thinly chop garlic and ginger, thinly slice pepper, trim the end of the bok choy stems off and discard and chop spring onion bunch, discarding heads
3. Add Sesame Oil to a wok or pan on Medium Heat
4. Once the oil has been heated, add the garlic and ginger for a minute
5. Add bok choy, season with salt and pepper and stir for a further 2-3 minutes
6. When the bok choy has started to wilt, add vegetable broth and soya sauce along with your courgette noodles and half of the spring onions before turning the heat to Medium-High
7. Leave to cook for just over 5 minutes until courgette noodles have softened before adding the cooked salmon and remaining spring onions

Stuffed Hokkaido Pumpkin

Whilst this may look like the kind of dinner you’d be expecting for Halloween, Hokkaido Pumpkins (aka Japanese Squash or Red Kuri Squash) are actually in season towards the end of Summer. When roasted, they taste rather similar to any normal squash, but we can never resist stuffing them! To give it a little kick, add chilli powder to the olive oil mix.

Time Preparing: 30 mins
Time Cooking: 35 mins
Serves: 1/2
Difficulty: 3/5
Season: Summer

Ingredients
– Hokkaido Pumpkin
– 100g Quinoa
– 1 Small Red Onion, chopped
– 100g Borlotti Beans
– 2 Handfuls of Fresh Spinach
– 200ml Vegetable Stock
– 4tsp Olive Oil
– 1tsp Cumin
– 1tsp Paprika
– 1tbsp Lemon Juice
– Olive Oil

Method
1. Pre-heat oven to 200 degrees
2. Cut the top of the pumpkin, so that you have a lid then de-seed
3. Mix 4tsp olive oil with the spices, then rub onto the inside flesh of the pumpkin
4. Cook in the oven for 20 minutes with the lid on
5. Rinse the quinoa in cold water then cook as per instructions, but in vegetable stock
6. While the quinoa is cooking, pour a little olive oil into a pan and gently sautee the chopped onion
7. Prepare borlotti beans as instructed, then mix with cooked quinoa, onion, spinach and lemon juice
8. Once the pumpkin has had 20 minutes, stuff with the quinoa mix, re-cover then put back into the oven for a further 20-25 minutes – until you can pierce the flesh easily with a knife