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

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

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

Tomato and Courgette Tart

Time Preparing: 15 mins
Time Cooking: 40 mins
Serves: 2
Difficulty: 1/5
Season: Spring / Summer

Ingredients
– 3 Tomatoes
– 1 Courgette
– 40g Grated Cheddar
– 2tbsp Mustard
– Pepper for seasoning
– Dry Mixed Herbs
– Puff Pastry

Method:
1. Start by rolling the puff pastry into a mould and bake for 10 mins at 180°C
2. Slice the courgette and tomatoes into uniform slices
3. Spread mustard on the pre-baked pastry, then sprinkle the cheddar
4. Arrange tomatoes and courgette slices on the top of the pastry
5. Add pepper and dried herbs, then bake in the oven for 40 mins

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Grated Root Veg and Cabbage Spaghetti

Time Preparing: 15 mins
Time Cooking: 15 mins
Serves: 2-3
Difficulty: 1/5
Season: Winter

Ingredients
– 300g Cabbage
– 100g Carrots
– 70g Parsnips
– 150g Beetroot
– 120g Wholewheat Spaghetti
– 2tbsp Olive Oil
– Handful of toasted Sesame Seeds

Method:
1. Chop the cabbage, then precook in boiling water for 25 mins
2. Once cooked, remove immediately then drain in a colander
3. Cook the spaghetti as instructed
4. Peel and grate carrots, beetroot and parsnips
5. In a large pan, heat the oil on a medium heat then add the carrots, beetroot and parsnips, for around 5-10 mins (until tender)
6. Add the cabbage and stir for another minute
7. Add the spaghetti, stirring until completely mixed together
Tip: If the dish seems a little dry, add another tbsp of olive oil
8. Serve immediately, with toasted sesame seeds

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Potato and Turnip Mash with Wild Garlic

Time Preparing: 10 mins
Time Cooking: 20 mins
Serves: 2
Difficulty: 1/5
Season: Winter

Ingredients:
– 500g Potatoes
– 200g Turnips
– Salt and Pepper, for seasoning
– 3-4 Wild Garlic Leaves
– 2tbsp Cream or Soya alternative

Method:
1. Peel the turnips and potatoes, then cut into small chunks
2. Boil or steam for twenty mins – until tender
3. Finely chop wild garlic
4. Mash turnips and potatoes, add seasoning, cream and wild garlic

 

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Swiss Chard, Tomato and Red Lentils with Pasta

Time Preparing: 20 mins
Time Cooking: 30 mins
Serves: 3
Difficulty: 1/5
Season: Spring / Winter

Ingredients
– 200g Swiss Chard
– 1/2 Onion
– 100g Red Lentils
– 1 Tin of Chopped Tomatoes / 3 Large Tomatoes
– 1 Veg Stock
– 120g Pasta
– Parmesan (or vegan alternative)
– Handful of Basil
– 2tbsp Olive Oil

Method:
1. Chop the swiss chard, separating the stems from the leaves
2. Peel and chop the onion
3. Heat the oil in a large pan on medium heat, then add the onion and swiss chard stems. Cook for 5 mins
4. Add swiss chard leaves and cook for a further 5 mins
5. Wash the lentils and add to the pan, along with tomatoes
6. Add boiling water – just enough to cover the ingredients – along with a veg stock
7. Simmer for 20 mins
8. In the meantime, cook the pasta as instructed
9. Serve with parmesan and basil

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine