foody

Ingredients

• 1tbs olive oil
• 1 med to large onion
• 3 large carrots (peeled)
• 3-4 celery sticks (scrubbed)
• 3 garlic cloves
• 500ml Vegetable stock
• 390g split peas (ether yellow, green, or mixture of both)
• 16g fresh dill
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme
• Seeds or pine nuts

Method

1. Chop vegetables
2. Add Oil
3. Add split peas
4. Add seasoning
5. Add vegetable stock to max fill line
6. Set soup maker to blend
7. Add sprinkle of dill, thyme, or seeds to the final plate, (to your own taste)

Ingredients

·55g/2oz butter

·1 onion (chopped)

·300g/10 ½ oz leek (finely
sliced)

·Splash of white wine

·100g/ 4 oz potatoes (peeled
& sliced)

·290ml/10floz/1 ½ pint vegetable
stock

·Salt & freshly ground pepper

·290ml/10floz/ ½ pint of milk

·2tbsp cream

·Handful of snipped chives

·Small handful parsley (chopped)

Method

1. Melt the butter in a medium saucepan,
& the onion, leek & cook until softened.

2. Add the wine, potatoes, stock &
seasoning and until the potatoes are tender.

3. Liquidise using a blender, pass
through a sieve before adding the milk & cream.

4. Chill in the fridge until ready
to serve.

5. Sprinkle with chives &
parsley before serving.

Ingredients

· 6 tomatoes Diced

· 200g roasted red peppers (from a jar)

· 2 cloves of garlic (peeled, crushed)

· 1 tbsp tomato puree

· Pinch of sugar

· Pinch of salt & pepper

· Vegetable stock

· Small bunch of basil (leaves only)

Method

1. add main ingredients to the blender.
2. add vegetable stock up to the max line.
3. leave some of the basil leaves behind as a garnish.
4.  set to blend.
5.  serve with chopped basil leaves on top.

Ingredients

· 1tbsp olive oil

· 1 garlic clove (crushed)

· ½ onion (chopped)

· 200g/7oz cherry tomatoes, (chopped)

· 1 courgette, (diced)

· ¼ pint vegetable stock

For the basil oil

· large handful basil

· 4-6 tbsp olive oil

· Salt & freshly ground pepper

Method

1. Heat
   the oil in a pan and gently sauté the garlic and onion for 2-3 mins or until
   soft.
2. Add the tomatoes and courgette, and simmer for 8-10 mins.
3. To make the basil oil, place the basil, oil & seasoning in a blender &
   blend till smooth.
4. Serve the soup in a bowl topped with a drizzle of basil oil.

Ingredients

·
2 cups packed basil leaves

·
1 cup of extra virgin olive oil

·
Pinch of salt

Method

1.
Wash the leaves then blanch in
boiling water for 1 min.

2.
Remove and put in an ice bath
to cool down.

3.
Squeeze out the water and dry
with a dry paper towel.

4.
Place blanched basil, the oil
and salt into a blender, or food processor & puree.

5.
Let it settle and put into a
glass container

6.
Use immediately, or refrigerate*,
flavours are even more intense the next day.

*keeps for one
week refrigerated.

Ingredients: –

• 1 egg

• 2tsp sesame oil

• 2tbsp vegetable oil

• 200g/7oz long grain rice, (cooked, and left to go cold)

• 100g/4oz frozen peas, (defrosted, rinse under warm water to do this quickly)

• 4 spring onions, (finely chopped)

• 100g/4oz beansprouts (optional)

• 1-2tsp soy sauce

• Ground white pepper

Method: –

1. Beat together the egg and the sesame oil and put to one side.

2. Heat the vegetable oil in a wok, or a large frying pan. When its shimmering, almost smoking, add the rice and stir-fry for about 3-4 mins until completely heated through.

3. Add the peas, spring onions and beansprouts, (if using.) stir-fry the rice constantly round the pan, for approx. 3mins. Season well with soy sauce and pepper and push to one side of the pan. Pour in the beaten egg mixture to the other side and leave for about 10 secs, so it begins to set. Using a spatula, briskly swirl around the egg to break it up, and then toss around with the rice. Stir-fry for a further min and serve straight away.

Ingredients: –

• 1 sweet potato (approx. 300g/10 ½ oz, peeled and cut roughly 2cm ¾ in chunks)

• 1 aubergine, (cut roughly 2.5cm/ 1in chunks)

• 2 courgettes (halved lengthways, sliced into 2cms/ ¾ in half-moons)

• 1 red pepper, (stalk removed, cut roughly, 2.5cm/2 in chunks)

• 3 tbsp mild olive oil

• 1 small onion, (thinly sliced)

• 4 garlic cloves, (thinly sliced)

• 1tsp ground coriander

• 1 tsp ground cumin

• 400g tin chopped tomatoes

• 1 tbsp harissa paste

• 2tbsp clear honey

• 200ml/7floz of cold water

• 100g/ 3 ½ oz ready to eat dried apricots, (halved)

• 400g tin of chickpeas, (rinsed & drained)

• Handful of coriander leaves, (chopped)

• Salt & pepper (to taste)

Method: –

1. Preheat the oven to 190c/170c fan/ gas 5

2. Mix the sweet potato, aubergine, courgette, and red pepper, in a large bowl. Drizzle over 2 tbsp of olive oil, mix to coat, season generously with salt & pepper.

3. Heat a large non-stick frying pan over a high heat, when the pan is hot, add the vegetables in batches, and fry, turning regularly, for 2-4 mins, or until lightly brown.

4. Heat the remaining oil, in a lidded casserole over a med heat. Add the onions and fry for 3-5 mins, stirring regularly. Add the garlic, ground coriander, and cumin, and fry for 1-2 mins stirring frequently.

5. Stir in the chopped tomatoes, harissa paste, honey, apricots, & chickpeas, until well combined. Add the vegetables and cook for 2-3mins.

6. Cover and transfer to the oven. Cook for 30mins, stir in 200ml/7floz of cold water, until well combined, and return to the oven, covered for another 15mins, or until the tagine is thick and the vegetables are tender.

7. Sprinkle the tagine with the chopped coriander and serve with rice.