Winter Salad with Golden Beets

Slightly sweeter than traditional beetroot, the golden beet is a wonderful additional to winter salads. This mouthwatering recipe is packed full of nutrients, and is topped with a sweet balsamic glaze and feta cheese.

Time Preparing: 5 mins
Time Cooking:  35 mins
Serves: 2
Difficulty: 1/5
Season: Winter

Ingredients:
– 200g Golden Beets
– Handful Sun-dried Tomatoes
– 1 Small Red Onion
– 1 bag Rocket
– 70g Feta / Goats Cheese
– Pumpkin Seeds
– Olive Oil
– Balsamic Glaze

Method:
1. Preheat oven to 180 degrees
2. Wash (but don’t peel) golden beets, wrap them in kitchen foil then cook for 35 mins
3. Meanwhile, finely slice red onion and sun-dried tomatoes
4. Carefully toast the pumpkin seeds, in a pan on a medium-heat (no oil) for five mins
5. Once the golden beets have cooled, remove their skin and cut into small chunks
6. Layer the veg, then top with seeds, feta, olive oil and balsamic glaze

Tumeric Basmati Rice and Lentils with Vegetables

This dish based on basmati rice has the value added to use Tumeric which adds colour to the dish and is really good for the health. Indeed, Tumeric is well known as an antioxidant and anti inflammatory, so there is no excuse to not using it.

For making sure that the dish contains all the vitamins and nutriments, lentils need to be added and then adding sesame seeds and chia seeds complete the goodness of the dish. Lentils can be easily remove from the recipe if you don’t like it

Time Preparing: 25 mins
Time Cooking: 20 mins
Serves: 2
Difficulty: 2/5
Season: Winter

Ingredients
– 100g Basmati Rice
– 50g Green Lentils
– 3 Carrots
– 2 Parsnips (or swede)
– 100g Mushrooms
– 60g Red Russian Kale
– 1 Red Onion
– 2tsp Turmeic Powder
– Handful of toasted Sesame Seeds
– Hadful of Chia Seeds
– Aromatic Herbs
– Salt and Pepper for seasoning

Method
1. Soak the lentils for an hour (optional but helps to reduce cooking time)
2. Wash kale, peel and cut parsnips and carrots into small chunks then steam carrots and parsnips for 10 mins
3. Peel and chop the onion
4. Cook the rice as instructed on package and add turmeric to the cooking water
5. Add carrots and lentils into a pan of boiling water for 15mins with veg stock
6. On a medium heat cook red onion with 1tbsp olive oil
7. After a few minutes, add kale to onion and continue to fry for another few minutes
8. Add remaining veg to the pan along with seasoning
9. Serve by layering turmeric rice, lentils and carrots, then veg
10. Sprinkle with roasted sesame seeds, chia seeds and aromatic herbs

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

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

Chunky Mango Guacamole

It’s no secret how popular avocado’s are – either for Brunch or with a Mexican-esque dinner. However, it’s the Mango that we feel is seriously underrated, and have come up with the recipe below which combines these two powerhouse foods. The Mango adds a deliciously sweet taste to the guacamole, without being too powerful.

Time Preparing: 10 mins
Time Cooking: 0 mins
Serves: 4-6 (as dip)
Difficulty: 1/5
Season: Summer

Ingredients
– 2 Avocados
– 1 Mango
– Juice from 1 Lime
– 1 Small Red Onion, finely chopped
– 1 Handful Cilantro Leaves
– Salt and Pepper, for seasoning
– 1 Garlic Clove, minced

Method
1. Peel avocado, remove stone and scoop flesh into a bowl, and mash as much as you’d like
2. Peel mango, remove stone and finely chop flesh before adding to the avocado
3. Add lime juice, garlic, cilantro and red onion to the avo-mango mix
4. Taste and adjust with seasoning
5. Serve with your favourite Mexican dinner, or for an avocado breakfast with eggs

Pesto Courgetti with Sun Dried Tomatoes

When spiralized vegetables became cool, it seemed like every veggie lover and their cats went and bought a spiralizer, often in an attempt to kid the kids they were having spaghetti. We absolutely love this pesto courgetti recipe which has quickly become a staple at TGH HQ. And the best thing about this recipe – we’ve worked out you don’t really need to invest in a sprializer to make this gorgeous courgetti. All you need is a really sharp nice and a little patience! It’s super easy to cater for the meat eater and the vegetarian at the same time – simply cook the chicken separately and add after. You can expect courgettes and onions in our veggie boxes throughout Summer.

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

Ingredients
– 4 Courgettes
– 1 Chicken Breast (optional)
– 4tbsp Pesto
– 2 Onions
– Handful of Sun Dried Tomatoes
– Olive Oil
– Parmesan
– Black Pepper

Method

1. If using a spiralizer, work the courgettes through the machine. If you’re going at it with the knife, chop both ends of the courgettes and discard. Cut the courgette into manageable sections length ways, before cutting as finely as you can
2. Finely chop the onions – we find red onions compliment this dish perfectly, but white & green work nearly as well
3. If using chicken, cut the chicken breast into small chunks before frying on a high heat with the olive oil. Once cooked through and crispy on the outside, set to one side
4. On a medium heat, gently cook the chopped onions for around 5-8 minutes before adding your courgetti for a further 5 minutes
5. Add the pesto (either home made if you’ve got the time, or shop bought), ensuring the courgetti and onions are completely coated
6. Chop the sun dried tomatoes into small chunks and add to the mix
7. If using chicken, stir in the chicken before serving with parmesan and black pepper

Beetroot and Feta Couscous

The beetroots are obviously the true star of this salad, which is a refreshing combination of Greek salad and couscous.

Time Preparing: 15 mins
Time Cooking: 35 mins
Serves: 4
Difficulty: 2/5
Season: Late Summer / Early Autumn

Ingredients
– Beetroot Bunch / 3 medium sized Beetroots
– 200g Couscous
– 1/2 Cucumber
– 1 Red Onion
– A few sprigs of Coriander
– Handful of Cherry Tomatoes
– Handful of Kalamata Olives
– 100g Feta, crumbled
– 3tbsp Olive Oil
– 1tbsp Lemon Juice
– 1 Garlic Clove, minced
– 1tsp Dijon Mustard
– 2tbsp Balsamic Vinegar
– Salt and Pepper for seasoning

Method
1. Trim the green tops off the beetroot bunch and reserve. They can be eaten like other greens
2. After a good scrub, roast the beetroot at 200 degrees, with the skin on for around 40 minutes. Rub off the skins when cool enough to handle and dice into 1cm cubes
3. Cook couscous per directions on the pack. We happened to have fancy tricolour around. Which looked very nice when cooked and a refreshing change from the usual same ol’
4. Chop up the tomatoes, cucumber and red onion. Mix together with coriander, diced beetroot, olives and feta then refrigerate for around 30 minutes
5. Whilst refrigerating, whisk the remaining ingredients for your dressing, and season with salt and pepper as you please

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