Showing posts with label Hot Main. Show all posts
Showing posts with label Hot Main. Show all posts

2014-12-12

Pumpkin or Butternut Squash Porridge

Number of servings: 2








INGREDIENTS:

- 600g butternut squash

- 60g brown rice

- 1.5L water


1. Wash, and then soak brown rice in 1.5L of water in a saucepan for at least 1 hour.

2. Peel, deseed, and dice butternut squash.

3. Bring the pot of brown rice in water to the boil. 

4. Add squash, and cook for 1 hour.

5. Purée the porridge in a blender.


ENJOY!

2014-11-12

Orange Couscous

Number of Servings: 2





INGREDIENTS:

- 100g couscous
- 150ml hot vegetable stock
- zest and juice of 1 orange
- 50g sultanas or raisins
- 50g dried apricots, chopped
- 50g dried cranberries
- 50g chopped almonds
- 1tsp chilli powder
- ½tsp dried herbs
- salt and ground black pepper
- 1tsp light olive oil


1. Soak couscous in hot vegetable stock with orange zest and juice for 10 minutes.

2. Then, add in all other ingredients except oil and mix well.

3. Coat bottom of an oven dish with olive oil. Pour in the couscous mixture. Wrap with foil.

4. Cook in preheated oven set at 150c for 20 minutes.

Serve hot!

2014-10-12

Vegetarian Pasta with Broccoli and Peas

Number of Servings: 4


INGREDIENTS:

- 280g wholewheat fusilli
- 280g carrots, diced
- 280g (drained weight) canned petit pois
- 500g broccoli, chopped into bite-sized florets
- 4 garlic cloves, sliced
- 560ml vegetable stock
- 1tbsp olive oil
- 1/2tbsp dried mixed herbs
- 1/2tsp ground black pepper


1. Cook broccoli in boiling water for 5 minutes. Drain and set aside.

2. Drain petit pois. Rinse, drain again, and set aside.

3. Pour fusilli into boiling vegetable stock in a saucepan and cook for 6 minutes.

4. Meanwhile, add oil to frying pan. Stir fry carrots and garlic for 1 minute. Season with herbs and black pepper. Reduce fire and cook covered for 4 minutes. Stir in broccoli, and stir fry for another 1 minute.

5. At the 7th minute, pour the whole pot of fusilli including vegetable stock into frying pan. Stir well. Cook everything covered for the last 6 minutes, until all liquid is absorbed/evaporates. Stir in petit pois before switching off fire.

Serve hot!

2014-09-12

Mushroom Fried Rice with Oyster Sauce

Number of Servings: 4




INGREDIENTS:

- 150g a mix of white and brown rice
- 30g dried Chinese mushrooms
- 440g carrots
- 280g (drained weight) canned petit pois
- 4 garlic cloves
- 1/2tbsp soy sauce
- 1/2tsp sesame oil
- 1/4tsp sugar
- 1tbsp olive oil
- 1/2tsp ground ginger
- 1tbsp oyster sauce


1. Have the rice cooked, cooled, and then chill overnight.

2. Soak mushrooms in water for at least an hour until softened. Preserve the mushroom water and have the mushrooms finely diced and marinated in a mixture of minced garlic, soy sauce, sesame oil, and sugar.

3. Meanwhile, finely dice carrots, rinse and drain petit pois.

4. Add oil, followed by mushrooms and carrots to the pan over medium high heat. Stir fry for 1 minute. Add 160ml of mushroom water and cook covered for 6 minutes over medium heat. 

5. Add cold rice, ground ginger, and oyster sauce. Stir fry for 2 minutes.

6. Stir in petit pois. Cook for the last 3 minutes.

Serve hot!

2014-07-12

Pesto Spaghetti with Spinach and Zucchini

Number of Servings: 2






INGREDIENTS:

- 120g whole wheat spaghetti

- 140g fresh spinach

- 480g zucchini

- ½tbsp olive oil

- 1tsp soy sauce

- 95g pesto


1. Wash and drain spinach. Set aside.

2. Cook spaghetti according to package instructions.

3. Meanwhile, wash, slice and then halve zucchini. Add oil to the frying pan and cook zucchini for 7 minutes. Season with soy sauce.

4. Pour cook spaghetti into a strainer or colander. Immediately pour spinach into the dry hot pot used to cook spaghetti, and pour hot spaghetti back into the pot over spinach. Also pour in the hot, cooked zucchini. Stir for 1 minute or until spinach is roughly cooked and wilts.

5. Finally, add pesto to the pot and stir until everything is well tossed.

Congee with Sweetcorn and Mushrooms

Number of Servings: 2



INGREDIENTS

- 120ml rice (white rice only; or a combination of white rice, brown rice, and dried millet)
- 1200ml water
- 1 thumb size ginger, grated
- 160g sweetcorn
- 8 dried Chinese mushrooms
- 1 cube of chicken stock
- 3 eggs
- ground black pepper to taste


1. Wash mushrooms and soak them in water until soften. It takes at least 1 hour. Then, dice the mushrooms.

2. Wash rice and soak it in water in a saucepan for 30 minutes (up to 2 hours if brown rice is also used).

3. Heat the pan over medium high heat to bring to boil. Add ginger, sweetcorn, mushrooms, and chicken stock. Cook partly covered over medium low heat for 40 minutes. Stir 2-3 times.

4. Stir in eggs before switching off the fire.

5. Add ground black pepper to taste. Enjoy!

2014-05-12

Parsnips with Celery & Spring Onions

Number of Servings: 3


INGREDIENTS

- 250g diced chicken breasts
- 60g spring onions
- 380g parsnips
- 250g celery
- 1tsp corn flour
- 1tsp ground ginger
- 2tbsp soy sauce
- 1tsp brown sugar
- 2tbsp olive oil

1. Coat chicken breasts with a mixture of 1tsp corn flour, ½tsp ground ginger, and 1tbsp soy sauce. 

2. Chop the veggies.

3. Add oil to the pan and pan-fry chicken for 6 minutes, and then have the golden brown chicken transferred to a plate.

4. Stir fry spring onions for 2 minutes, and then have them transferred to a plate.

5. Add parsnips together with ½tsp ground ginger to the pan. Cook for 5 minutes. Next, add celery, 1tbsp soy sauce, and sugar, and cook for another 5 minutes.

6. Add chicken and spring onions back to the pan. Cook for the last 5 minutes.

2014-04-12

Cauliflower Pasta

Number of Servings: 4

INGREDIENTS
- 240g fusilli
- 1 big-sized cauliflower, chopped into small pieces
- 1tbsp olive oil
- 8 garlic cloves, minced
- ½tsp crushed chillies
- ½tsp ground ginger
- ¼tsp ground black pepper
- 1tsp Italian herb seasoning
- 1tsp light brown sugar
- 1 cube of chicken stock


1. Cook cauliflower in boiling water for 5 minutes. Meanwhile, cook fusilli in another pot of boiling water for 6 minutes.

2. Roughly drain the pasta but preserve the starchy cooking water. Dissolve chicken stock cube in 500ml of the starchy cooking water.

3. Add oil to the pan over medium high heat. Add garlic and crushed chillies, followed by drained cauliflower, ground ginger, ground black pepper, Italian herb seasoning, and sugar. Cook for 4 minutes.

4. Add chicken stock. Cook covered for 4 minutes.

5. Add fusilli. Cook covered for the last 5 minutes, or until all liquid is absorbed.

2014-03-12

Pumpkin Fried Rice with Quorn Mince

Number of Servings: 4





INGREDIENTS


- rice for 4, cooked and refrigerated for hours
- 1 brown onion
- 200g carrots
- 150g quorn mince
- 80g sweetcorn
- 1 green bell pepper
- 200g mushrooms
- 1tbsp olive oil
- 2tbsp soy sauce
- 210g pumpkin puree
- 1/8tsp salt
- 1/4tsp ground black pepper
- 80ml water

1. Dice onion, carrots, and bell pepper. Slice mushrooms.

2. Cook mushrooms in boiling water for 2 minutes. Set aside.

3. Add oil to the pan over medium high heat. Stir-fry onion, carrots, and quorn mince for 3 minutes.

4. Add sweetcorn and bell pepper, followed by soy sauce. Stir-fry for another 3 minutes.

5. Add mushrooms and cold rice. Stir-fry for the next 2 minutes.

6. Stir in a mixture of pumpkin puree, salt, ground black pepper, and water. Cook for 2 more minutes.

Serve hot! Enjoy!

2014-02-10

Vegetarian Spaghetti Bolognese

Number of Servings: 4


INGREDIENTS
- 280g spaghetti
- 180g brown onions, diced
- 200g quorn mince
- 240g mushrooms, sliced
- 400g can of tomatoes in tomato juice
- 6 garlic cloves, finely chopped
- 1tbsp olive oil
- 2tbsp soy sauce
- 2tsp sugar


1. Cook mushrooms in boiling water for 2 minutes. Set aside.

2. Cook spaghetti according to instructions on package.

3. Meanwhile, prepare the Bolognese sauce. First, stir-fry garlic, onions, and quorn mince for 5 minutes. Add soy sauce and cook for another 2 minutes. Then, add mushrooms, tomatoes and juice, followed by sugar. Cook for the last 3 minutes.

4. Pour cooked, rinsed and drained spaghetti into the pan of Bolognese sauce. Stir well before switching off the fire.

Congee with Sweetcorn and Ham

Number of Servings: 2




INGREDIENTS


- 120ml rice (white rice only; or a combination of white rice, brown rice, and dried millet)

- 160g sweetcorn

- 120g ham, diced

- 1200ml water

- 1/4tsp salt, or 1 cube of chicken stock

- 1tsp sesame oil

- ground black pepper to taste


1. Wash rice and have it soaked in water in a saucepan for 30 minutes (up to 2 hours if brown rice is also used).

2. Heat the pan over medium high heat to bring to boil. Add sweetcorn, sesame oil, and salt. Cook partly covered over medium low heat for 40 minutes. Stir 2-3 times.

3. Stir in ham 3 minutes before switching off the fire. 

4. Add ground black pepper to taste. Enjoy!

2014-01-12

Pesto Spaghetti with Roasted Pumpkin, Eggplant, Zucchini, and Bell Peppers

Number of Servings: 4


INGREDIENTS
200g pumpkin
200g eggplant
400g zucchini
300g red and yellow bell peppers
¼ tsp salt
½ tsp ground black pepper
2 tbsp extra virgin olive oil
40g black olives
100g pesto
280g spaghetti


1. Place all chopped vegetables in an oven tray. Toss with salt, ground black pepper and olive oil. Roast in a pre-heated oven at 180C for 45 minutes.

2. Have the spaghetti cooked, rinsed, and drained well, just before the roasted vegetables are ready to come out of the oven.

3. Remove tray from oven. Add black olives and pesto. 

4. Finally, stir in spaghetti. Enjoy!

Fried Udon with Chinese Mushrooms in Oyster Sauce

Number of Servings: 4


INGREDIENTS
4 udon
45g dried Chinese mushrooms
200g carrots
½ iceberg lettuce
½ tsp sugar
½ tsp sesame oil
1 tbsp soy sauce
1 tbsp olive oil
4 garlic cloves
240ml water (in which the mushrooms soaked)
3 tbsp oyster sauce


1. Soak mushrooms in water for 1 hour, until softened. Have the water set aside for use later.

2. Shred mushrooms, carrots, and lettuce.

3. Season mushrooms with sugar, sesame oil, and soy sauce.

4. Cook udon according to instructions on package. Have it drained and set aside.

5. Add oil, followed by garlic, to the pan over medium high heat. Stir fry mushrooms for 1 minute.

6. Stir in carrots, and then add the water in which the mushroom soaked. Cook covered over a smaller fire for 10 minutes.

7. Add lettuce and stir fry for 4 minutes.

8. Add oyster sauce, and stir in udon. Cook for the last 1 minute.

2013-12-12

Vegetarian Fried Rice Noodles in Sweet Chilli Tomato Sauce

Number of Servings: 4




INGREDIENTS


rice noodles for 4

250g carrots, shredded

1 brown onion, shredded

3 red and green bell peppers, shredded

1tbsp olive oil

¼ tsp salt

1 hot chilli, chopped

300g ketchup

1 ½ tbsp sugar


1. Soak the rice noodles in hot water for minutes, until softened. Drain well.

2. Add oil to the pan over medium high heat. Stir-fry carrots and onion for 4 minutes. Add bell peppers and cook for another 4 minutes.

3. Add salt, hot chilli, followed by ketchup and sugar. Stir in rice noodles and cook for the last 4 minutes.

Chinese Mushrooms with Broccoli and Carrots

Number of Servings: 4



INGREDIENTS

- 60g dried Chinese mushrooms
- 400g frozen baby carrots
- 600g frozen broccoli
- 1 garlic head, finely chopped
- 1tbsp olive oil
- 1tbsp soy sauce
- 1tsp sesame oil
- 1tsp sugar
- 240ml water


1. Wash mushrooms. Leave the mushrooms to soak for 45 minutes up to 2 hours (depending on sizes and thickness), until softened. 

2. Set aside the water in which the mushrooms soaked for use later. Have the mushrooms roughly drained, and then season with soy sauce, sesame oil, and sugar.

3. Defrost carrots and broccoli. Cut broccoli florets into smaller pieces, if some are too big.

4. Add oil to the pan over medium to medium high heat. Cook garlic until aroma is released. Stir-fry mushrooms for 1 minute. Then, add carrots and 240ml of water in which the mushrooms soaked. Cook covered for 10 minutes.

5. Add broccoli and cook by stir-fry for the last 5 minutes.

Vegetarian Fusilli with Carrots, Sweetcorn, and Onions in Tomato Sauce

Number of Servings: 4



INGREDIENTS

- 300g fusilli

- 1 brown onion, diced

- 300g carrots, diced

- 260g sweetcorn

- 1tbsp olive oil

- ¼tsp salt

- 1 hot chilli, chopped

- 1tsp sugar

- 200g ketchup


Cook fusilli according to instructions on package. Meanwhile, add oil to the frying pan over medium heat and stir-fry onions and carrots for 4 minutes. Next, add sweetcorn, chilli and salt, and stir-fry all vegetables for another 1 minute. Add tomato sauce and sugar, and cook for the last 1 minute. Stir in cooked, rinsed, and well-drained fusilli into the pan, before switching off the fire. Serve hot.

2013-11-12

Pumpkin Penne Pasta

Number of Servings: 4


INGREDIENTS
- 280g penne
- 1 brown onion
- 200g carrots
- 80g sweetcorn
- 3 bell peppers
- 1tbsp olive oil
- 2tbsp soy sauce
- 210g pumpkin puree
- 1/8tsp salt
- 1/4tsp ground black pepper
- 80ml water

1. Dice onion, carrots, and bell peppers. 

2. Cook penne according to instructions on package.

3. Add oil to the pan over medium high heat. Stir-fry onion and carrots for 3 minutes.

4. Add sweetcorn and bell peppers, followed by soy sauce. Stir-fry for another 5 minutes.

5. Pour in cooked and drained penne. Then, stir in a mixture of pumpkin puree, salt, ground black pepper, and water. Cook for the last 2 minutes.

Serve hot! Enjoy!

Vegetarian Fried Rice Noodles with Chinese Mushrooms

Number of Servings: 2


INGREDIENTS
rice noodles for 2
25g dried Chinese mushrooms
250g carrots, thinly sliced
1 romaine lettuce heart, thinly sliced
1 hot chilli, chopped
1tbsp olive oil
2tbsp soy sauce
2tsp sugar
1/4tsp salt
1tsp sesame oil
200ml water


1. Wash mushrooms. Leave the mushrooms to soak for 45 minutes up to 2 hours (depending on sizes and thickness), until softened. 

2. Set aside the water in which the mushrooms soaked for use later. Have the mushrooms roughly drained, sliced, and then season with 1tbsp soy sauce, sesame oil, and 1tsp sugar.

3. Soak the rice noodles in warm water for 30 minutes, until softened.

4. Add oil to the pan over medium high heat. Stir-fry mushrooms for 1 minute. Then, add carrots and 200ml of water in which the mushrooms soaked. Cook covered for 5 minutes.

5. Add softened and roughly drained rice noodles, 1tsp sugar, and salt. Stir-fry with mushrooms and carrots for 7 minutes. Add lettuce, chilli, and 1tbsp soy sauce, and then stir-fry for the last 3 minutes.

2013-10-12

Spaghetti with King Prawns in Tomato Sauce

Number of Servings: 4








INGREDIENTS


240g spaghetti
180g cooked and peeled king prawns
200g mushrooms
2 bell peppers
1 brown onion
2 garlic heads
1tbsp olive oil
½tsp ground black pepper
½tsp salt
6tbsp tomato sauce
1tsp sugar


1. Sprinkle prawns with ground black pepper. Toss to coat.

2. Slice mushrooms, bell peppers, onion, and garlic.

3. Cook mushrooms in boiling water for 3 minutes, and have them transferred to a plate.

4. Cook spaghetti in the same pan of boiling water by following instructions on package.

5. Add half of the oil to the pan over a medium heat. Add half of the sliced garlic, until aroma is released. Add prawns and stir-fry for 1 minute. Have them removed from the pan.

6. Add the remaining oil to the pan. Stir-fry mushrooms, bell peppers, onion, together with the remaining garlic for 5 minute. Pour the previously cooked garlic prawns back to the pan. Add salt, tomato sauce and sugar, and cook for 1 more minute.

7. Stir in cooked, rinsed, and well drained spaghetti, before switching off the fire.

Vegetables Stir-fry: Mushrooms+Carrots+Onions+Broccoli

Number of Servings: 4




INGREDIENTS

380g mushrooms
300g carrots
2 brown onions
300g broccoli
1 tbsp olive oil
1 garlic head
1 hot chilli
1 tbsp soy sauce

1. Slice mushrooms, carrots, onions, garlic, and hot chilli. 

2. Cut broccoli florets into smaller pieces, if some are too big. Cook broccoli in boiling water for 3 minutes.

3. Add oil to the pan over medium heat. Stir-fry garlic, until aroma is released. Stir-fry mushrooms, carrots, and onions for 8 minutes.

4. Add soy sauce and broccoli, and stir-fry all vegetables for another 8 minutes. Add chilli 3 minutes before the end of the 8th minute.

5. Serve hot!