Well the days are getting longer and hopefully warmer, cooking becomes fresher and lighter.
There is so much lovely produce out there, this week I cooked up several vegetable based dishes and enjoyed them without any main meat dish, so the vegetables became the main dish and each one more delicious than the next.
I did add some chickpeas to one of the dishes because I had some left over after making hummus. The hedgerows are full of wild garlic at the moment, so get out there and make some wild garlic pesto. Its great with many things, try stirring a big dollop of it into mashed potato, its great.
Couscous Stuffed Peppers
2fl oz Boiling water
Rind and juice of one lemon or lime
3 Crushed cloves of garlic
2tbsp Chopped flat leaf parsley
2 Chopped tomatoes
150ml Pot of natural yogurt (Glenisk)
2 Large red or yellow peppers
Salt and pepper
Heat the oven to 180c/gas mark 5. Put the couscous and sultanas, cover in a bowl. Mix the honey, water and lemon juice, pour over the couscous, cover with a plate and leave for 5 minutes. Put the lemon or lime rind in a bowl with the parsley and crushed garlic and mix all together. Stir one tablespoon of it into the yogurt and set aside. Stir the remaining mixture into the couscous with the tomatoes, then season with salt and pepper. Cut the peppers in half and remove the core. Then sit them in a small roasting tin. Spoon the couscous mixture into the pepper halves. Drizzle with olive oil and bake in the oven for about 40 minutes till cooked. Serve with a dollop of the yogurt on top.
Roasted Vegetables With Chickpeas
2 Courgettes, thickly sliced
1 Aubergine, cut into chunks
2 Peppers, deseeded and cut into chunks, use red or yellow
12 Small baby potatoes cut in half
1Onion cut in chunks
400g Tin of chopped tomatoes
400g Tin of cooked chickpeas
Small bunch of coriander and basil chopped
Salt and pepper
Heat the oven to 200c/gas mark 7. Place all the vegetables on a large roasting tray and sprinkle on half of the basil and coriander, a good drop of olive oil and some salt and pepper.
Spread everything out into a single layer, then roast for about 45 minutes, tossing once or twice until the vegetables are roasted and browned around the edges. Remove from the oven and place the tin on top of the cooker, and then stir in the tin of tomatoes and chickpeas. Give everything a good stir, season to taste. Drizzle with some more olive oil and scatter the remaining coriander and basil over the top. Serve with salad and crusty bread.
Broccoli And Potato Curry
1 Onion, finely chopped
2tbsp Olive oil
2 Cloves of crushed garlic
1tsp Ground ginger
1tsp Ground cumin
1tsp Curry powder
16 Baby potatoes each cut into three
1 Large head of broccoli
Juice of 1 lemon
8oz Chopped tomatoes
Small bunch of chopped coriander
Small tub of Glenisk Yogurt.
Salt and pepper
Heat the oil in a pan and cook the onion until soft, about 10 minutes. Add in the garlic along with all the spices and cook for 1 min. Stir in the tomatoes and sugar. Add in the potatoes along with the broccoli broken into small florets. Give a good stir around then add in about half a pint of water, this is to create some steam and stop everything from sticking to the pan or saucepan. Cook everything for about 20 minutes till the potatoes are cooked. Then add in the lemon juice and season with salt and pepper, serve with a dollop of thick yogurt on top.