Vegetable Soup with Tomato, Parsnip, Turnip and Celery

Time Preparing: 10 mins
Time Cooking: 20 mins
Serves: 2
Difficulty: 2/5
Season: Spring

Ingredients:
– 400ml Tomato Passata
– 1 Parsnip
– 150g Turnip
– 1 Medium Potato
– 1 Onion
– 1 Celery Stick
– Seasoning

Method:
1. Peel all vegetables (minus the celery), then cut into square pieces
2. Add 400ml boiling water, vegetables and passata to a large pan
3. Leave to simmer on a medium heat for 20 mins
4. Blend to desired consistency

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Kale and Swiss Chard Parcel

 

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

Ingredients:
– 1 Role of Ready to Use Puff Pastry
– 100g Kale
– 50g Swiss Chard
– 4tbsp Soya Cream
– 50g Vegan Grated Cheese
– 2tbsp yeast
– Sesame Seeds
– Seasoning
– 1tbsp Olive Oil

Method:
1. Roughly chop kale and swiss chard
2. Heat olive oil in a pan on a medium heat, before adding vegetables
3. Cook for 10 mins, stirring regularly
4. Add cream / yoghurt and coat vegetables
5. Cut the puff pastry into 4 equal sized squares
6. Add a quarter of the vegetable mixture to the centre of each puff pastry square, add cheese, seasoning and yeast before closing the parcel (Note: Use water to seal)
7. Sprinkle each parcel with a little water and sesame seeds, then cook in the oven for 30 mins on 180°C

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Carrot Soup with Miso Paste

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

Ingredients:
– 3 Large Carrots
– 2 Medium Potatoes
– 2 tbsp Miso Paste

Method:
1. Peel carrots and Potatoes, then cut into small squares
2. Fill a large pan with 750ml of boiling water, then add the carrots and potatoes
3. Add the miso paste, then simmer for 30 mins
4. Blend to achieve desired consistency
5. Serve immediately with a dash of soya or sour cream

This recipe was created for Tower Green Hamlets by Pauline Cuisine

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

Courgette, Aubergine and Tomato Pasta

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

Ingredients:
– 400g Aubergine
– 200g Courgett
– 400g Tin of Chopped Tomatoes
– Olive Oil
– Mixed Herbs
– Salt and Pepper
– 220g Wholewheat Pasta

Method:
1. Slice aubergine into half cm slices, discarding the head
2. Slice Courgette into small chunks
3. In a dish, mix 2-3tbsp olive oil with herbs, before coating aubergine and courgette before leaving to marinate for 30mins
4. Add 1/2 tbsp olive oil to another pan, and roast the aubergine for 3-5 mins on either side
5. Cook pasta as instructed
6. Add courgette and aubergine to a pan on a medium heat for 5 mins, until the courgette softens
7. Add chopped tomatoes and seasoning and continue to cook for a further 5 mins

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

 

Leek and Butternut Squash Lasagne

Time Preparing: 30 mins
Time Cooking: 40 mins
Serves: 4
Difficulty: 2/5
Season: Spring

Ingredients
– 600g Leeks (white part only)
– 400g Butternut Squash
– 80g Blue Cheese
– 80g Cheddar
– 800ml Milk
– 80g Butter
– 80g Flour
– Lasagna Sheets
– 5tbsp Olive Oil
– 2tbsp Yeast
– Salt and Pepper for seasoning
– Mixed Herbs

Method
1. Preheat oven at 180 degrees
2. Remove the head and end of the leek, quarter and thinly slice
3. Peel butternut squash and cut into small chunks
4. Heat olive oil on a medium heat before adding the leeks for 5 mins
5. Add butternut squash to the pan for a further 25 mins
6. In the meantime, start the bechamel by melting butter in a pan, add the flour and stir in the milk trying to avoid lumps forming
7. Grease or line a square oven tray
8. Add a thin layer of bechamel
9. Add one layer of lasagne sheets, so that the tray is covered
10. Add the precooked mix of leeks and butternut squash
11. Add a layer of cheese and seasoning, along with one tbsp of yeast
12. Repeat steps 8 – 11 until you’ve used up all of your ingredients, ensuring the cheese mixture is on the top
13. Bake in oven for 40 mins until golden and crispy

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Pear, Rhubarb and Apple Puree

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

Ingredients
– 2 Pears
– 1 Apple
– 2 Sticks of Rhubarb
– 1 Banana
– 50ml Lemon Juice
– 10g Sugar

Method
1. Start by removing the skin from all of the fruit, including the outer layer of the rhubarb
2. Core the pears and apple, then cut all the fruit into small cubes
3. Add all fruit to the pan along with lemon juice and sugar, for 20 mins on a medium heat
4. Blend until smooth – can be eaten warm or cold

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Courgette Quiche

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

Ingredients
– 2-3 Courgettes
– 50g Cheddar
– 70g Smoked Pancettea
– 50ml Milk
– 50ml Cream
– 2 Eggs
– Handful of Chives
– Salt and Pepper, for seasoning
Ingredients – Short Crust Pastry
– 150g Self Raising Flour
– 60g Corn Flour
– 60g Butter
– 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 then increase if necessary)
3. Once the dough has formed into a ball, wrap in cling film and let cool in the fridge for 30 mins
4. Pre-heat oven to 180 degrees
5. Peel the courgette and cut into small square pieces, then add to a pan of water with pancetta, letting them boil for 5 mins
6. Roll out the dough into a mould and bake for 10mins
7. Spread the courgette and pancetta onto the base, then top with cheese, seasoning and chives
8. In a seperate bowl, mix eggs, cream and milk before pouring on top of the quiche
9. Bake for 30-40 mins – serve hot or cold

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Fennel Salad with Sultanas and Giant Cous Cous

Time Preparing: 10 mins
Time Cooking: 10 mins
Serves: 2
Difficulty: 1/5
Season: Spring / Summer

Ingredients
– 200g Fennel
– 80g Chickpeas
– 80g Giant Cous Cous
– 3 Tomatoes
– Handful of Sultanas
– Handful of Parsley
– 2tbsp Olive Oil
– 1tbsp Apple Cider Vinegar
– Salt and Pepper
– 1tbsp Mustard

Method
1. Start by cooking the cous cous as instructed on the packaging before draining and allowing to cool
2. Chop fennel and tomatoes into small slices
3. Add sultanas to a small bowl of boiling water to help them raise
4. To make the dressing, mix oil, vinegar and seasoning (mustard optional)
5. Layer all ingredients in a bowl or plate then drizzle dressing over

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Purslane Salad with Smoked Salmon

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

Ingredients
– 120g Black Lentils
– A couple of handfuls of Purslane
– 4 slices of Smoked Salmon
– 1 Large Avocado
– 4 Small Tomatoes
– Chia Seeds
– 1/2 tbsp Apple Cider Vinegar
– 1 tbsp Olive Oil
– Salt and Pepper for Seasoning

Method
1. Carefully wash black lentil and remove any dust, before cooking as instructed then drain and let cool
2. Peel the avocado, remove the stone and slice
3. Cut the tomatoes into small chunks
4. Finely cut the smoked salmon
5. To make the dressing, combine oil, vinegar and seasoning
6. Layer all ingredients in a bowl or plate then top with chia seeds before drizzling over dressing

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine