Vegan Kalette Quiche

Time Preparing: 20 mins
Time Cooking: 30 mins
Serves: 3/4
Difficulty: 3/5
Season: Winter

Ingredients
– 100g Kalettes
– 100g Firm Tofu
– 1/2 Onion
– 100ml Soya Milk
– 100ml Soya Cream
– 2tbsp Soya Sauce
– 2tbsp Olive Oil
– Handful of Parsley
– Handful of Chia Seeds
– Salt and Pepper for Seasoning

Ingredients for shortcrust dough:
– 75g Self Raising Flour
– 30g Corn Flour
– 45g Dairy Free Butter
– 20ml Water

Method
1. Pre-heat oven to 180 degrees
2. In a large bowl, mix corn flour, flour and butter
3. Knead the dough before adding water, then form into a ball. Wrap in cling film and chill for 30 mins
4. Wash the kalettes then slice in half
5. Peel and chop the onion
6. Heat 1tbsp oil in a pan, wait until hot then add the kalettes and soya sauce for 5 mins
7. In the meantime, heat the remaining oil in a separate pan, add the onions and stir until they turn slightly brown
8. Add tofu, seasoning, soya cream and milk and onion to a blender until a creamy but thick consistency is reached
9. Roll the dough into a mould, and precook for 10 mins
10. Add cooked kalette to the dough, then the parsley then tofu mixture
11. Sprinkle with chia seeds then bake for a further 20 mins

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

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

Beetroot and Orange salad

How to make a summery looking dish when the winter is well settled? The trick is to use some colourful fruits and vegetables such as orange and beetroots. This recipe is good for a large starter or a light lunch.

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

Ingredients:
– 2 Beetroots
– 1 Large Orange
– Lettuce
– Handful of Toasted Seeds (e.g Pine Nuts, Sunflower/Pumpkin Seeds)
– Walnuts
– Olive Oil
– Salt and Pepper
– Parsley

Method:
1. Start by steaming the beetroot (unpeeled) for 45 minutes
2. Peel and slice the orange
3. Once the beetroots have cooled, remove the skin then slice into thin slices
4. Toast the seeds by putting on a medium heat (no oil) for around five minutes. Check regularly as they can burn very quickly!
5. Wash and slice the lettuce
6. Layer the veg onto the plate, then top with walnuts, toasted seeds, seasoning and parsley

 

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

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

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

Salad Buddha Bowl

If you’re in a rush or bored of your go-to lunch, it’s time to add some colour to your plate whilst keeping it healthy! This Buddha Bowl is super easy, and by using mostly raw veggies, you’ll get the maximum amount of vitamins and minerals. (Plus, it looks great!).

Time Preparing: 15 mins
Time Cooking: 30 mins
Serves: 2
Difficulty: 1/5
Season: Autumn

Ingredients
– 1 Avocado
– 1 Carrot
– 2-3 Large Radish
– 1 Beetroot
– 80g Wild Rice
– 1 Bowl of Rocket Salad
– Handful of Goats Cheese (optional)
– Sesame Seeds
– Apple Cider Vinegar
– Olive Oil
– Salt & Pepper for Seasoning

Method
1. Start by cooking the wild rice (as per instructions) so that it will have time to cool when you’re preparing the veg
2. Steam the beetroot for 30 mins, then once cooled, peel and cut into small square pieces
3. In a pan, heat the sesame seeds for a few minutes (be careful not to burn them)
4. Peel and grate carrot
5. Wash the radishes and slice them into thin slices
6. Peel Avocado and chop
7. Get a large bowl, and begin assembling wild rice, rocket and vegetables – get creative!
8. Add the sesame seeds, 1-2tbsp of olive oil, 1/2 tbsp apple cider vinegar and some salt and pepper

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

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

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