Tomato Stuffed Aubergine

Time Preparing: 20 mins
Time Cooking: 45 mins
Serves: 2
Difficulty: 2/5
Season: Spring

Ingredients:
– 1 Large Aubergine
– 5 Plum Tomatoes
– 100g Wholegrain Rice and Lentils (pre-cooked)
– 1 Onion
– Salt and Pepper
– 3tbsp Olive Oil
– Handful of Breadcrumbs
– 50g Cheddar Cheese or Parmesan
– Harissa (optional)

Method:
1. Pre-heat oven to 200°C
2. Slice Aubergine in half, length ways
3. Use a knife to carve small square shapes, without removing any aubergine
4. Add a fine layer of olive oil to a baking tray, then add 2tbsp olive oil over the aubergine (and harissa if using)
5. Cook in the oven for 30mins
6. In the meantime, peal and chop the onion then add to a pan with the remaining olive oil for 5mins
7. Add plum tomatoes to the pan, along with cooked rice and lentils – leave for 5mins
8. Remove aubergine and try to remove insides, whilst keeping the skin and outer layer in tact
9. Add the aubergine insides to the onion/tomato mix and stir for 3mins
10. Add the mix back into the aubergine, topping with breadcrumbs and cheese
11. Cook for a further 15 mins

 

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Steamed carrots with Wholegrain Rice and Lentils

Time Preparing: 15 mins
Time Cooking: 30 mins
Serves: 2
Difficulty: 2/5
Season: Summer / Winter

Ingredients:
– 300g Carrots
– 100g Wholegrain Rice
– 30g Green Lentils
– 1litre Vegetable Stock
– 1tbsp Soya Sauce
– 3tbsp Soya Cream
– 1tbsp Olive Oil
– Freshly Chopped Herbs (Parsley or Coriander)

Method:
1. Start by rinsing both rice and lentils
2. Heat the olive oil in a large pan, then add the rice
3. Cook on a medium heat, whilst stirring for 5mins
4. Add the lentils and boiling vegetable stock, then leave for 30mins
5. In the meantime, peel carrots and cut into small square chunks
6. Steam carrots for 20mins
7. In a small bowl, mix together the soya cream and soya sauce before adding to the steamed carrots
8. Layer coated carrots with wholegrain rice and lentils before topping with herbs

 

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Turnip Greens Soup

It’s obvious that none of us want to see food go to waste, so with a little creativity – like this recipe demonstrates – you’ll be able to reduce food waste, and save a few pennies. This recipe makes use of the turnip greens which are usually thrown away. The result is a delicious soup and a great feeling of knowing the ‘unwanted’ is now wanted!

Time Preparing: 5 mins
Time Cooking: 20 mins
Serves: 2
Difficulty: 1/5
Season: Winter

Ingredients
– Turnip Greens from 1 Bunch
– 1 Large Potato
– 1 Parsnips
– 2tbsp Tomato Puree
– 1tbsp Olive Oil
– 600ml Veg Stock

Method
1. Thoroughly wash turnip greens once they’ve been cut off the bunch
2. Slice greens thinly
3. In a pan, heat oil and stir fry greens on a medium heat for 5mins
4. Meanwhile, peel the potato and parsnip and slice into small cubes
5. Add veg stock to the turnips greens pan, before adding potato, parsnip and puree
6. Cover with a lid and simmer for 25mins, before blending to desired consistency

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Sweet Potato and Parsnip Soup with Truffle Oil

Soup is something really comforting for the cold winter night but it could also be a festive starter when you add on top of it a dash of truffle oil

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

Ingredients
– 1 Large Sweet Potato
– 1 Parsnip
– 600ml Veg Stock
– 2tsp Truffle Oil

Method
1. Start by peeling all veg and cutting them into small chunks
2. Boil the veg stock, add veg and reduce heat. Cook with a lid on for 20mins
3. Use a blender until desired consistency is achieved, and serve with a dash of truffle oil and warm bread

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Millet with Broccoli and Leeks

Millet is a nice alternative to the traditional pasta or rice. On top of that, it is gluten free.

Chopping really thinly the broccoli for having a broccoli powder is a really pleasant way to eat it, on top of having it mix with the leak. The whole dish is pleasantly green and has plenty of flavours.

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

Ingredients
– 120g Millet Grain
– 2 Leeks
– 1 Broccoli
– 3tbsp Olive Oil
– 3tbsp Soya Cream
– Salt and Pepper for seasoning
– Handful of toasted Sesame Seeds

Method
1. Start by cooking the millet as instructed on the packet
2. Wash the leeks and slice horizontally and vertically
3. In a pan, heat olive oil on a medium heat then add leeks for 10-15mins, stirring occasionally
4. Meanwhile, wash broccoli and boil in a pan of water for 3mins
5. Cut the heads off the broccoli so they turn into a fine ‘powder’
6. Add half of the broccoli to the leeks and add soya cream and seasoning
7. Layer millet, leek, broccoli and soya cream on a plate
8. Sprinkle the leftover broccoli, and toasted sesame seeds

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

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

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

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

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