It is important to remember that tofu takes on the flavours in which it is marinaded.
This recipe is so much tastier than the "off the shelf" varieties that come in jars. This way, you know what you're putting into your body, and you can avoid nasty additives like MSG.
This dish can be made vegan by substituting agar agar or maple syrup for the honey as well as using soy milk.
Satay Tofu & Vegetables
Ingredients:
350g firm tofu
1 tablespoon olive oil
1 carrot, sliced
1 red capsicum, sliced
1 cup snow peas
½ cup broccoli florets
Marinade:
1 cup pineapple juice
2 tablespoons soy sauce
2 cloves garlic, crushed
1 teaspoon honey
Satay Vegetable Sauce:
½ cup Crunchy Peanut Butter
1 small onion, diced
1 cup vegetable stock
1 teaspoon cumin
½ cup low fat soy milk or dairy milk
½ teaspoon mild curry powder
½ cup reserved marinade
1 ½ tablespoons lemon juice
Method:
1. Cut tofu into eight 1cm thick small rectangles.
2. Combine all marinade ingredients in a shallow dish and place tofu in marinade and stand for 30 minutes.
3. Heat half the oil in a frypan. Cook tofu until golden brown on both sides, set aside and keep warm.
4. Combine all Sauce ingredients in a small saucepan over medium heat.
5. Bring mixture to the boil, reduce heat and simmer continuously for 5 minutes.
6. Whilst sauce is simmering, heat remaining oil in the frypan. Stir-fry carrot, capsicum, snow peas and broccoli for 2-3 minutes.
7. Add tofu to the frypan and pour satay sauce over the vegetables and tofu.
8. Serve over steamed rice.
Per Serve: 1100 Kilojoules (265 Calories). Protein 14g. Total Fat 15g. Saturated Fat 2g. Carbohydrate 19g. Total Sugars 13g. Sodium 580mg. Potassium 505mg. Calcium 230mg. Iron 2.5mg. Fibre 6g.
Source: http://www.vegetarianweek.com.au/HealthyEatingTips/Recipes/Satay-Tofu--Vegetables.aspx
Serves: 4-6
Rating: 4.5
Showing posts with label garlic. Show all posts
Showing posts with label garlic. Show all posts
Tuesday, 29 December 2009
Chickpea and Sweet Potato Koftas
This dish can be served with Hummus or Babaghanous. Omit the yoghurt for a dairy-free/vegan dish.
Chickpea and Sweet Potato Koftas
Ingredients:
400g orange sweet potato (kumera), peeled and diced (you will need 200g cooked sweet potato)
240g can chickpeas, drained, rinsed
1 small red onion, diced
2 cloves garlic, chopped
3 teaspoons grated fresh ginger
2 teaspoons cumin seeds
2 tablespoons lemon juice
¼ cup soy flour
½ cup fresh peas
2 tablespoons plain flour
2 tablespoons canola oil
1 lebanese cucumber
4 pita bread rounds, cut into quarters
¼ cup tahini
¼ cup low-fat plain yoghurt
1 cup firmly packed fresh mint
Method:
1. Cook the sweet potato in boiling water for 10 minutes, or until tender. Drain. Blend in a food processor with the chickpeas, onion, garlic, ginger, cumin and lemon juice until smooth.
Add the soy flour and process until combined. Stir in the peas.
2. Roll tablespoons of the mixture into balls, then flatten with your hand. Dip into the flour, shaking off any excess.
3. Heat the oil in a non-stick frying pan. Add the koftas in batches and cook over medium heat for 3 minutes each side, or until golden brown. Drain well on crumpled paper towels.
4. Using a vegetable peeler, cut the cucumber into ribbons.
5. Serve the koftas with the pita bread, tahini, yoghurt, mint and cucumber.
Per serve (6): 1440kJ (345cal). Protein 13g. Fat 15g. Carbohydrate 39g. Sodium 290mg. Potassium 530mg. Calcium 110mg. Iron 3mg. Fibre 8g
Source: http://www.vegetarianweek.com.au/HealthyEatingTips/Recipes/Chickpea-and-Sweet-Potato-Koftas.aspx
Serves: 4-6
Rating:
Chickpea and Sweet Potato Koftas
Ingredients:
400g orange sweet potato (kumera), peeled and diced (you will need 200g cooked sweet potato)
240g can chickpeas, drained, rinsed
1 small red onion, diced
2 cloves garlic, chopped
3 teaspoons grated fresh ginger
2 teaspoons cumin seeds
2 tablespoons lemon juice
¼ cup soy flour
½ cup fresh peas
2 tablespoons plain flour
2 tablespoons canola oil
1 lebanese cucumber
4 pita bread rounds, cut into quarters
¼ cup tahini
¼ cup low-fat plain yoghurt
1 cup firmly packed fresh mint
Method:
1. Cook the sweet potato in boiling water for 10 minutes, or until tender. Drain. Blend in a food processor with the chickpeas, onion, garlic, ginger, cumin and lemon juice until smooth.
Add the soy flour and process until combined. Stir in the peas.
2. Roll tablespoons of the mixture into balls, then flatten with your hand. Dip into the flour, shaking off any excess.
3. Heat the oil in a non-stick frying pan. Add the koftas in batches and cook over medium heat for 3 minutes each side, or until golden brown. Drain well on crumpled paper towels.
4. Using a vegetable peeler, cut the cucumber into ribbons.
5. Serve the koftas with the pita bread, tahini, yoghurt, mint and cucumber.
Per serve (6): 1440kJ (345cal). Protein 13g. Fat 15g. Carbohydrate 39g. Sodium 290mg. Potassium 530mg. Calcium 110mg. Iron 3mg. Fibre 8g
Source: http://www.vegetarianweek.com.au/HealthyEatingTips/Recipes/Chickpea-and-Sweet-Potato-Koftas.aspx
Serves: 4-6
Rating:
Spicy Pumpkin and Lentil Tagine
This recipe comes from the collection from Australia's National Vegetarian Week campaign.
National Vegetarian Week aims to encourage people to pledge to "try veg" for the week and see the benefits that eating a meat-free diet brings.
This dish takes around 15 minutes to prepare, and about 40 minutes to cook, but is worth it.
Spicy Pumpkin and Lentil Tagine
Ingredients:
1 tbsp sunflower oil
1 brown onion, finely chopped
3 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground sumac
1 tsp ground coriander
¼ tsp ground chilli (optional)
420g can low salt diced tomatoes
1 tbsp tomato paste
½ tsp sugar
¼ cup flat leaf parsley, chopped
¼ cup coriander leaves, chopped
400g can brown lentils (drained and rinsed)
600g butternut pumpkin, seeded and chopped into 2cm pieces
Method:
1. Heat oil in a large saucepan, add the onion and cook over low heat until softened. Add the garlic, cook for a few seconds, then stir in the ground spices. Cook for 30 seconds, add the tomatoes, tomato paste, sugar, half the parsley and coriander.
2. Add the lentils and chopped pumpkin, stir well, then cover and simmer for 15-20 minutes or until the pumpkin is tender.
3. Sprinkle with remaining parsley and coriander to serve.
4. Serve with couscous with currants and almonds.
Per serve: 775kJ (185cal); Protein 5g; Total Fat 11g; Saturated Fat 1g; Carbohydrate 14g; Total Sugars 9g; Sodium 170mg; Potassium 750mg; Calcium 60mg; Iron 2.1mg; Fibre 4g.
Source: http://www.vegetarianweek.com.au/HealthyEatingTips/Recipes/Spicy-Pumpkin-and-Lentil-Tagine.aspx
Serves: 4-6.
Rating:
National Vegetarian Week aims to encourage people to pledge to "try veg" for the week and see the benefits that eating a meat-free diet brings.
This dish takes around 15 minutes to prepare, and about 40 minutes to cook, but is worth it.
Spicy Pumpkin and Lentil Tagine
Ingredients:
1 tbsp sunflower oil
1 brown onion, finely chopped
3 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground sumac
1 tsp ground coriander
¼ tsp ground chilli (optional)
420g can low salt diced tomatoes
1 tbsp tomato paste
½ tsp sugar
¼ cup flat leaf parsley, chopped
¼ cup coriander leaves, chopped
400g can brown lentils (drained and rinsed)
600g butternut pumpkin, seeded and chopped into 2cm pieces
Method:
1. Heat oil in a large saucepan, add the onion and cook over low heat until softened. Add the garlic, cook for a few seconds, then stir in the ground spices. Cook for 30 seconds, add the tomatoes, tomato paste, sugar, half the parsley and coriander.
2. Add the lentils and chopped pumpkin, stir well, then cover and simmer for 15-20 minutes or until the pumpkin is tender.
3. Sprinkle with remaining parsley and coriander to serve.
4. Serve with couscous with currants and almonds.
Per serve: 775kJ (185cal); Protein 5g; Total Fat 11g; Saturated Fat 1g; Carbohydrate 14g; Total Sugars 9g; Sodium 170mg; Potassium 750mg; Calcium 60mg; Iron 2.1mg; Fibre 4g.
Source: http://www.vegetarianweek.com.au/HealthyEatingTips/Recipes/Spicy-Pumpkin-and-Lentil-Tagine.aspx
Serves: 4-6.
Rating:
Vegetable tagine with apricots
This dish is low-fat, low-GI, and diabetic-friendly, and is easily made into a vegan recipe by omitting (or substituting) the yoghurt. The fruit adds a great sweet answer to the spices.
Vegetable tagine with apricots
Ingredients:
2 tsp olive oil
1 brown onion, halved, cut into wedges
2 carrots, peeled, coarsely chopped
2 garlic cloves, crushed
2 tsp finely grated fresh ginger
2 tsp cumin seeds
2 tsp ground paprika
1 x 7cm cinnamon stick
Large pinch of saffron threads
375ml (1 1/2 cups) vegetable stock
650g butternut pumpkin, deseeded, peeled, coarsely chopped
250g green beans, topped, cut into 6cm lengths
100g dried Turkish apricots
100g fresh dates, halved, pitted
1 x 400g can chickpeas, rinsed, drained
2 tsp finely grated lemon rind
1/3 cup fresh coriander leaves
Greek-style natural yoghurt, to serve
Method:
1. Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add the carrot, garlic, ginger, cumin seeds, paprika, cinnamon and saffron and cook, stirring, for 30 seconds or until aromatic.
2. Add stock and bring to the boil. Add the pumpkin, beans and apricots. Reduce heat to medium and cook, stirring occasionally, for 15 minutes or until the pumpkin is tender. Add dates, chickpeas and lemon rind and stir to combine.
3. Spoon among serving bowls and top with coriander. Serve with yoghurt.
Source: http://www.taste.com.au/recipes/1847/vegetable+tagine+with+apricots
Serves: 4
Rating:
Vegetable tagine with apricots
Ingredients:
2 tsp olive oil
1 brown onion, halved, cut into wedges
2 carrots, peeled, coarsely chopped
2 garlic cloves, crushed
2 tsp finely grated fresh ginger
2 tsp cumin seeds
2 tsp ground paprika
1 x 7cm cinnamon stick
Large pinch of saffron threads
375ml (1 1/2 cups) vegetable stock
650g butternut pumpkin, deseeded, peeled, coarsely chopped
250g green beans, topped, cut into 6cm lengths
100g dried Turkish apricots
100g fresh dates, halved, pitted
1 x 400g can chickpeas, rinsed, drained
2 tsp finely grated lemon rind
1/3 cup fresh coriander leaves
Greek-style natural yoghurt, to serve
Method:
1. Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add the carrot, garlic, ginger, cumin seeds, paprika, cinnamon and saffron and cook, stirring, for 30 seconds or until aromatic.
2. Add stock and bring to the boil. Add the pumpkin, beans and apricots. Reduce heat to medium and cook, stirring occasionally, for 15 minutes or until the pumpkin is tender. Add dates, chickpeas and lemon rind and stir to combine.
3. Spoon among serving bowls and top with coriander. Serve with yoghurt.
Source: http://www.taste.com.au/recipes/1847/vegetable+tagine+with+apricots
Serves: 4
Rating:
Couscous with Vegetable Tagine
Essentially, it's a variation on the previous two tagine recipes, but this one cooks in 16 minutes (10 minutes prep time), so it's a good "quick" meal.
It's a wonderful vegan dish. If you wanted to, you could subsutite the chickpeas for brown lentils or even do half and half.
Couscous with Vegetable Tagine
Ingredients:
olive oil
1 onion, thickly sliced
1 red capsicum, seeded and roughly chopped
4 long, thin eggplant, sliced
2 zucchini, halved lengthways, sliced
2 garlic cloves, crushed
1 teaspoon ground cumin
400g can whole tomatoes
1 1/2 cups (300g) couscous
2 cups boiling water
salt and pepper
400g can chickpeas, rinsed and drained
1/4 cup chopped coriander
chopped flat-leaf parsley, to serve
1. Heat a little olive oil in a large deep frying pan over medium-low heat. Add the onion, capsicum, eggplant and zucchini and cook for 2-3 minutes. Add the garlic and cumin. Cook, stirring, for a further minute then stir in the canned tomatoes. Add salt and pepper to taste. Bring to a simmer and cook for 8-10 minutes or until vegetables are quite tender.
2. Meanwhile, place the couscous in a large heatproof bowl and pour over 2 cups boiling water. Cover with plastic wrap and stand for 5 minutes. Remove plastic wrap from the couscous and add 1 tablespoon olive oil, and salt and pepper, fluffing up with a fork to separate the grains.
Once the vegetables are tender, add the chickpeas and coriander and cook for 2 minutes to warm through.
3. Serve the couscous topped with the vegetable tagine and scatter with chopped flat-leaf parsley, to serve.
Source: http://www.taste.com.au/recipes/18795/couscous+with+vegetable+tagine
Serves: 4
Rating:
Ginger and Vegetable Tagine
Following on with the tagine theme, this dish is vegan, but could easily be served to, and enjoyed by, non-vegans. It is also dairy-free, wheat-free and nut-free, so is a great dish to have on hand if anyone with allergies comes over!
Enjoy!
Ginger and Vegetable Tagine
Ingredients:
1/2 cup olive oil
3 medium spanish onions, finely sliced
3 garlic cloves, finely sliced
3 tbsp fresh ginger, finely sliced or grated
2 bay leaves
1 tbsp coriander seeds
1 cinnamon quill
Salt and ground white pepper
800g tin whole peeled tomatoes
400g tin chickpeas, drained
1 tbsp preserved lemon rind, finely sliced
1kg sweet potato, peeled and cut into 11/2 cm cubes
1 red capsicum, cut into squares
2 handfuls coriander leaves
Method:
1. Preheat oven to 180C.
2. Heat oil in a large heavy-based saucepan or a tagine. Add onion, garlic, ginger, bay leaves, coriander seeds and cinnamon and season well. Cook over medium heat until soft and starting to colour, about 15 minutes.
3. Add tomatoes, chickpeas and lemon rind and bring to a simmer. Add sweet potato and capsicum and stir.
4. Cover with a lid and bake for 1 hour or until sweet potato is cooked through.
5. Garnish with coriander leaves and serve with couscous and natural yoghurt (vegans - use a vegan alternative).
Source: http://www.cuisine.com.au/recipe/Ginger_and_vegetable_tagine
Serves: 6
Rating:
Tagine of Pumpkin and Chickpeas
My mother claimed that she had "scoured the internet" for tagine recipes and had come up with only three recipes. So, that meant there was a challenge to find as many recipes as I could for her. In the process, I came across a few vegan and vegetarian recipes that sounded interesting. Here is the first of many!
This dish is very aromatic and beautifully sweet.
Definition courtesy of Wikipedia:
"A tagine or tajine (pronounced /tɑːˈʒiːn/; Arabic: طاجين, pronounced [tˁaːdʒiːn]) is a type of dish found in the North African cuisines of Algeria, Morocco, and Tunisia, which is named after the special pot in which it is cooked. The traditional tagine pot is formed entirely of a heavy clay which is sometimes painted or glazed. It consists of two parts; a base unit which is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving."
Tagine of Pumpkin and Chickpeas
Ingredients:
1 cup chickpeas, soaked overnight *
2 tbsp olive oil
1 tbsp butter **
1 large onion, chopped
2 cloves garlic, sliced
2 tsp ground cumin
2 tsp ground coriander
1 cinnamon stick
1/4 tsp dried chilli flakes
1/4 tsp saffron threads, steeped in 100ml hot water
500g pumpkin, peeled and cut into large pieces
2 waxy potatoes, peeled and cut in half
half a 400g tin tomatoes
2 zucchini, sliced
1/2 a preserved lemon, chopped
cooked cous cous or rice, to serve
1/2 cup plain yoghurt (not sweetened) ***
1/2 cup coriander leaves
Method:
Notes:
* You may use 1-2 cans of tinned chickpeas instead if you do not have the time or inclination to soak and cook your own. If this is the case, omit step one.
** Vegans should use a vegan margarine such as Nuttlex
*** Vegans may use unflavoured vegan yoghurt or products such as the "Better than Sour Cream" or "Better than Cream Cheese" by Tofutti
Source: http://www.cuisine.com.au/recipe/tagine-of-pumpkin-and-chickpeas
Serves: 6
Rating:
This dish is very aromatic and beautifully sweet.
Definition courtesy of Wikipedia:
"A tagine or tajine (pronounced /tɑːˈʒiːn/; Arabic: طاجين, pronounced [tˁaːdʒiːn]) is a type of dish found in the North African cuisines of Algeria, Morocco, and Tunisia, which is named after the special pot in which it is cooked. The traditional tagine pot is formed entirely of a heavy clay which is sometimes painted or glazed. It consists of two parts; a base unit which is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving."
Tagine of Pumpkin and Chickpeas
Ingredients:
1 cup chickpeas, soaked overnight *
2 tbsp olive oil
1 tbsp butter **
1 large onion, chopped
2 cloves garlic, sliced
2 tsp ground cumin
2 tsp ground coriander
1 cinnamon stick
1/4 tsp dried chilli flakes
1/4 tsp saffron threads, steeped in 100ml hot water
500g pumpkin, peeled and cut into large pieces
2 waxy potatoes, peeled and cut in half
half a 400g tin tomatoes
2 zucchini, sliced
1/2 a preserved lemon, chopped
cooked cous cous or rice, to serve
1/2 cup plain yoghurt (not sweetened) ***
1/2 cup coriander leaves
Method:
1. Put the chickpeas in a pot with plenty of cold water and boil for 30 minutes. Drain.
2. In a large pot, heat the oil and butter and cook the onion and garlic until soft and lightly golden. Add the spices (except saffron), cook for a couple of minutes, then add the partially cooked chickpeas, saffron, pumpkin, potatoes, tomatoes and just enough water to cover. Season with salt and simmer gently until the potatoes are almost soft (about 30-40 minutes).
3. Add the zucchini and preserved lemon and cook for 5 more minutes or until the potatoes and pumpkin are soft (but not mushy).
4. Serve with cous cous or rice and a dollop of yoghurt and some freshly chopped coriander.
Notes:
* You may use 1-2 cans of tinned chickpeas instead if you do not have the time or inclination to soak and cook your own. If this is the case, omit step one.
** Vegans should use a vegan margarine such as Nuttlex
*** Vegans may use unflavoured vegan yoghurt or products such as the "Better than Sour Cream" or "Better than Cream Cheese" by Tofutti
Source: http://www.cuisine.com.au/recipe/tagine-of-pumpkin-and-chickpeas
Serves: 6
Rating:
Saturday, 19 September 2009
Mushroom Curry
This is an Indian dish called Dhingi Kari. It can be served with rice and a coconut raita (found elsewhere on this site).
A nice reminder that simple things can taste surprisingly good.
Mushroom Curry
Ingredients:
2 Tbsp nuttlex (or margarine - non-vegans can use butter or ghee)
500g field mushrooms
2 leeks or 14 spring onions
2 crushed cloves of garlic
1/2 tsp grated fresh ginger
6 curry leaves
2 tsp curry powder
salt to taste
1/2 tsp garam masala
1/2 cup coconut milk (or 1/2 cup water and 125g coconut cream)
2 tsp lemon juice
Method:
1. Cut the mushrooms into slices
2. Finely slice leeks or onions
3. Heat nuttlex/marg/butter and fry garlic, ginger, curry leaves and leeks (or onions) until soft but not brown.
4. Add curry powder, salt and mushrooms; stir over a low heat until mushrooms are soft.
5. Cover and cook on a low heat for 8-10 minutes.
6. Sprinkle with garam masala, add coconut milk and cook uncovered, stirring constantly until heated through.
7. Remove from heat and stir in lemon juice.
Adapted from: "Oxfam Shop Vegetarian Cookbook", 2006
Serves: 6-8
Rating: 4.5/5
A nice reminder that simple things can taste surprisingly good.
Mushroom Curry
Ingredients:
2 Tbsp nuttlex (or margarine - non-vegans can use butter or ghee)
500g field mushrooms
2 leeks or 14 spring onions
2 crushed cloves of garlic
1/2 tsp grated fresh ginger
6 curry leaves
2 tsp curry powder
salt to taste
1/2 tsp garam masala
1/2 cup coconut milk (or 1/2 cup water and 125g coconut cream)
2 tsp lemon juice
Method:
1. Cut the mushrooms into slices
2. Finely slice leeks or onions
3. Heat nuttlex/marg/butter and fry garlic, ginger, curry leaves and leeks (or onions) until soft but not brown.
4. Add curry powder, salt and mushrooms; stir over a low heat until mushrooms are soft.
5. Cover and cook on a low heat for 8-10 minutes.
6. Sprinkle with garam masala, add coconut milk and cook uncovered, stirring constantly until heated through.
7. Remove from heat and stir in lemon juice.
Adapted from: "Oxfam Shop Vegetarian Cookbook", 2006
Serves: 6-8
Rating: 4.5/5
Sweet and Sour Tempeh
This recipe is originally from Indonesia.
Sweet and Sour Tempeh
Ingredients:
500g tempeh
1 can unsweetened pineapple pieces (size depends on your preference)
1 chopped onion
1 clove garlic, finely chopped
1 Tbsp fresh ginger, finely chopped
2 Tbsp honey (for vegan dish, use other sweetener)
1 tsp ground coriander
2 chopped tomatoes
1 chopped green capsicum
1/2 cup desiccated coconut
oil for frying
Method:
1. Fry tempeh until golden brown. Remove from pan and set aside.
2. Fry onion, garlic and ginger on medium heat until brown.
3. Add tempeh and coriander and stir fry for 8-10 minutes.
4. Add all other ingredients and cook on a low heat for a further 10 minutes.
5. Serve with brown rice.
Adapted from: "Oxfam Shop Vegetarian Cookbook", 2006
Serves: 5
Rating: 4/5
Sweet and Sour Tempeh
Ingredients:
500g tempeh
1 can unsweetened pineapple pieces (size depends on your preference)
1 chopped onion
1 clove garlic, finely chopped
1 Tbsp fresh ginger, finely chopped
2 Tbsp honey (for vegan dish, use other sweetener)
1 tsp ground coriander
2 chopped tomatoes
1 chopped green capsicum
1/2 cup desiccated coconut
oil for frying
Method:
1. Fry tempeh until golden brown. Remove from pan and set aside.
2. Fry onion, garlic and ginger on medium heat until brown.
3. Add tempeh and coriander and stir fry for 8-10 minutes.
4. Add all other ingredients and cook on a low heat for a further 10 minutes.
5. Serve with brown rice.
Adapted from: "Oxfam Shop Vegetarian Cookbook", 2006
Serves: 5
Rating: 4/5
Sunday, 14 June 2009
Carrot and Orange Soup
A warming winter soup with protective properties from its rich supply of vitamins. Contains protein, iron, zinc and calcium, is an excellent source of vitamins A & C, and is a good source of niacin and potassium.
Carrot and Orange Soup
Ingredients:
2 tsp olive oil
1 leek, washed and sliced
1 clove garlic, crushed
1/2 tsp dried sage
800g carrots, scrubbed and chopped (no need to peel)
1.5 cups of orange juice
2.5 cups vegetable stock
3 bay leaves
1/2 cup natural yoghurt (can be replaced with Tofutti's brand of Vegan cream "cheese" or sour "cream)
1 Tbsp chopped chives
Method:
1. Heat oil in a large saucepan and add the leek, garlic and sage. Cover and allow to sweat over a gentle heat for 5 minutes.
2. Add carrots, orange juice, stock and bay leaves, bring to the boil, cover and simmer for 15 minutes or until carrots are tender.
3. Puree soup in batches. Reheat, and serve topped with a dollop of yoghurt (or Tofutti replacement) and a sprinkle of chives.
Source: Stanton, R. (2000) Vegetables, Allen & Unwin: St Leonards.
Serves: 4
Rating: 4
Carrot and Orange Soup
Ingredients:
2 tsp olive oil
1 leek, washed and sliced
1 clove garlic, crushed
1/2 tsp dried sage
800g carrots, scrubbed and chopped (no need to peel)
1.5 cups of orange juice
2.5 cups vegetable stock
3 bay leaves
1/2 cup natural yoghurt (can be replaced with Tofutti's brand of Vegan cream "cheese" or sour "cream)
1 Tbsp chopped chives
Method:
1. Heat oil in a large saucepan and add the leek, garlic and sage. Cover and allow to sweat over a gentle heat for 5 minutes.
2. Add carrots, orange juice, stock and bay leaves, bring to the boil, cover and simmer for 15 minutes or until carrots are tender.
3. Puree soup in batches. Reheat, and serve topped with a dollop of yoghurt (or Tofutti replacement) and a sprinkle of chives.
Source: Stanton, R. (2000) Vegetables, Allen & Unwin: St Leonards.
Serves: 4
Rating: 4
Chinese Broccoli with Seseame Seeds
Whoever decided that Popeye should eat English spinach to become strong really didn't have a clue about the nutritional value of that vegetable. Spinach contains a lot of iron, it is true, but the majority of it is unable to be accessed and utilised by the body.
Chinese vegetables, however, like bok choy, chinese broccoli or choy sum, are high in easily used and digested iron.
This entire dish also contains 4.5g protein, only 400 kj, and is an excellent source of vitamins A & C
Chinese Broccoli with Seseame Seeds
Ingredients:
2 Tbsp sesame seeds
2 tsp sesame oil
2 cloves garlic (crushed)
2 tsp chopped fresh ginger
1 bunch Chinese broccoli
2 Tbsp vegetarian mushroom oyster sauce
3 Tbsp water
1 tsp cornflour
Method:
1. Heat a wok over a moderate heat, add the sesame seeds and brown them, stirring often to prevent burning. Tip them out onto a plate.
2. Pour the sesame oil into the hot wok and add the garlic, ginger and broccoli. Stir fry for 2 minutes, add the mushroom oyster sauce and 1 Tbsp of the water, stirring once.
3. Combine cornflour and water, and add to wok, stirring.
4. Sprinkly with seame seeds and serve immediately.
Serves: 4
Rating: 4
Source: Rosemary Stanton's (2000) book, "Vegetables" - available through Allen & Unwin.
Chinese vegetables, however, like bok choy, chinese broccoli or choy sum, are high in easily used and digested iron.
This entire dish also contains 4.5g protein, only 400 kj, and is an excellent source of vitamins A & C
Chinese Broccoli with Seseame Seeds
Ingredients:
2 Tbsp sesame seeds
2 tsp sesame oil
2 cloves garlic (crushed)
2 tsp chopped fresh ginger
1 bunch Chinese broccoli
2 Tbsp vegetarian mushroom oyster sauce
3 Tbsp water
1 tsp cornflour
Method:
1. Heat a wok over a moderate heat, add the sesame seeds and brown them, stirring often to prevent burning. Tip them out onto a plate.
2. Pour the sesame oil into the hot wok and add the garlic, ginger and broccoli. Stir fry for 2 minutes, add the mushroom oyster sauce and 1 Tbsp of the water, stirring once.
3. Combine cornflour and water, and add to wok, stirring.
4. Sprinkly with seame seeds and serve immediately.
Serves: 4
Rating: 4
Source: Rosemary Stanton's (2000) book, "Vegetables" - available through Allen & Unwin.
Thursday, 4 June 2009
Addas Polow
This dish is loosely based on a recipe from Margaret Shaida's excellent cookbook, The Legendary Cuisine of Persia. http://www.cuisine.com.au/recipe/addas-polow
It takes a while to prep, but is worth it.
Addas Polow
Ingredients:
500 g basmati rice, washed
120 g green lentils
1/2 tsp turmeric
100 ml vegetable oil
60 g sultanas, soaked in warm water for 20 minutes
120 g stoned dates, sliced
1 small onion, sliced
2 cloves garlic, minced
5 cm cinnamon stick
2 tbsp butter or nutlex or margarine
1 bunch spinach, stemmed, washed, blanched and dried
sea salt and freshly ground black pepper
crisp-fried shallots to garnish
Method:
1. Soak the washed rice in water for about two hours.
2. In a separate container, soak the lentils for one hour. Drain, cook lentils in a saucepan with sufficient water to cover until tender, about five minutes. Add salt to taste and drain well. Set aside.
3. Drain water from the rice and add to a pot and cover with fresh water 2 cm above the rice. Add turmeric and salt to taste. Bring to a boil over medium heat, then turn heat to very low, cover pot and transfer to a simmer mat and leave to cook for 15 minutes. Turn off heat and leave another five minutes. Uncover and fluff gently with a fork.
4. Meanwhile, in a frying pan, add the oil and briefly fry the dates with the sultanas. Remove with a slotted spoon and put aside.
5. In the same oil, fry onions, garlic and cinnamon over gentle heat until fragrant. Remove and toss with date mixture.
6. Before serving, heat butter/margarine/nutlex and fry spinach briefly. Sprinkle with salt and pepper.
7. Mix rice gently with lentils, date mixture, spinach, garnish liberally with fried shallots and serve.
Serves: 6-8
Rating: 4/5
It takes a while to prep, but is worth it.
Addas Polow
Ingredients:
500 g basmati rice, washed
120 g green lentils
1/2 tsp turmeric
100 ml vegetable oil
60 g sultanas, soaked in warm water for 20 minutes
120 g stoned dates, sliced
1 small onion, sliced
2 cloves garlic, minced
5 cm cinnamon stick
2 tbsp butter or nutlex or margarine
1 bunch spinach, stemmed, washed, blanched and dried
sea salt and freshly ground black pepper
crisp-fried shallots to garnish
Method:
1. Soak the washed rice in water for about two hours.
2. In a separate container, soak the lentils for one hour. Drain, cook lentils in a saucepan with sufficient water to cover until tender, about five minutes. Add salt to taste and drain well. Set aside.
3. Drain water from the rice and add to a pot and cover with fresh water 2 cm above the rice. Add turmeric and salt to taste. Bring to a boil over medium heat, then turn heat to very low, cover pot and transfer to a simmer mat and leave to cook for 15 minutes. Turn off heat and leave another five minutes. Uncover and fluff gently with a fork.
4. Meanwhile, in a frying pan, add the oil and briefly fry the dates with the sultanas. Remove with a slotted spoon and put aside.
5. In the same oil, fry onions, garlic and cinnamon over gentle heat until fragrant. Remove and toss with date mixture.
6. Before serving, heat butter/margarine/nutlex and fry spinach briefly. Sprinkle with salt and pepper.
7. Mix rice gently with lentils, date mixture, spinach, garnish liberally with fried shallots and serve.
Serves: 6-8
Rating: 4/5
Wednesday, 22 October 2008
Zucchini and Mushroom Bake
This is a "diabetic-friendly", vegetarian recipe.
The nutty flavour and coarse texture of fresh grainy bread will make the ideal topping for this dish, but any breadcrumbs may be used.
Zucchini and Mushroom Bake
Ingredients:
1 Tbsp olive oil
2 garlic cloves
1 onion, sliced
2 large zucchinis, sliced lengthways
200g mushrooms, quartered
400g canned chopped tomatoes
2 Tbsp tomato paste
1 tsp dried mixed herbs (or a hanful of fresh herbs)
salt and freshly ground black pepper, to taste
60g fresh grainy breadcrumbs
60g mature Cheddar cheese, grated
Method:
1. Heat the oil in a non-stick frying pan. Add the garlic, onion, and zucchinis, and fry gently for 4-5 minutes, until the vegetables are softened and beginning to brown.
2. Add the mushrooms to the pan and continue to fry for 2 minutes. Pour in the tomatoes and their juice, and add the tomato paste. Add the herbs. Simmer for 5 minutes, uncovered. Season to taste.
3. Transfer the mixture to a flameproof/ovenproof dish. Mix together the breadcrumbs and chese and scatter over the vegetables.
4. Put the dish under a pre-heated hot grill for 1-2 minutes, until the top is golden and bubbling.
5. Serve hot with mashed potatoes, baked eggplant, or other vegetables to your liking.
Source: Anderson, J (Ed.) (2001). Diabetes Cookbook, Dorling Kindersley: Sydney
Serves: 4
Rating: 4
The nutty flavour and coarse texture of fresh grainy bread will make the ideal topping for this dish, but any breadcrumbs may be used.
Zucchini and Mushroom Bake
Ingredients:
1 Tbsp olive oil
2 garlic cloves
1 onion, sliced
2 large zucchinis, sliced lengthways
200g mushrooms, quartered
400g canned chopped tomatoes
2 Tbsp tomato paste
1 tsp dried mixed herbs (or a hanful of fresh herbs)
salt and freshly ground black pepper, to taste
60g fresh grainy breadcrumbs
60g mature Cheddar cheese, grated
Method:
1. Heat the oil in a non-stick frying pan. Add the garlic, onion, and zucchinis, and fry gently for 4-5 minutes, until the vegetables are softened and beginning to brown.
2. Add the mushrooms to the pan and continue to fry for 2 minutes. Pour in the tomatoes and their juice, and add the tomato paste. Add the herbs. Simmer for 5 minutes, uncovered. Season to taste.
3. Transfer the mixture to a flameproof/ovenproof dish. Mix together the breadcrumbs and chese and scatter over the vegetables.
4. Put the dish under a pre-heated hot grill for 1-2 minutes, until the top is golden and bubbling.
5. Serve hot with mashed potatoes, baked eggplant, or other vegetables to your liking.
Source: Anderson, J (Ed.) (2001). Diabetes Cookbook, Dorling Kindersley: Sydney
Serves: 4
Rating: 4
Thursday, 18 September 2008
Parsley, Currant and Brazil Nut Pesto
Just a variation on a popular theme.
All ingredients are estimates. You really need to test the mixture as you go to get your desired taste, as the flavour of the ingredients will change as per the season.
Serve with vegetables, over pasta, or as a dip.
Parsley, Currant and Brazil Nut Pesto
Ingredients:
a bunch of fresh parsley (I use curly-leaf, but flat-leaf is also fine)
1/2 cup of currants
1/2 cup of grated parmesan cheese
dash of olive oil
1-2 cloves of garlic
a good handful of Brazil nuts
rock salt (to taste)
juice of half a lemon
Method:
1. Combine all ingredients in a food processor. Check at regular intervals to make sure you have the desired taste and consistence. Stop when you're happy!
Rating: 4.5
All ingredients are estimates. You really need to test the mixture as you go to get your desired taste, as the flavour of the ingredients will change as per the season.
Serve with vegetables, over pasta, or as a dip.
Parsley, Currant and Brazil Nut Pesto
Ingredients:
a bunch of fresh parsley (I use curly-leaf, but flat-leaf is also fine)
1/2 cup of currants
1/2 cup of grated parmesan cheese
dash of olive oil
1-2 cloves of garlic
a good handful of Brazil nuts
rock salt (to taste)
juice of half a lemon
Method:
1. Combine all ingredients in a food processor. Check at regular intervals to make sure you have the desired taste and consistence. Stop when you're happy!
Rating: 4.5
Saturday, 6 September 2008
Tofu Steaks
Some don't care for tofu, but cooked well it tastes great. This dish is great for a breakfast you want to linger over, and not just for vegetarians!
Tofu Steaks
Ingredients:
500g block firm tofu
2 tbsp olive oil
3 tsp soy sauce
2 cloves garlic
1 tomato, diced
handful button mushrooms, thinly sliced
Method:
1. Slice the tofu into 5mm slices. Heat the oil in a heavy based frying pan and fry tofu steaks until golden on one side. Drizzle soy sauce over tofu. Fry until crispy and turn over.
2. Crush garlic over tofu and spread tomato and mushroom over pan. Cook for a few minutes.
3. Using spatula, turn contents of pan over so mixed through, and cook for another few minutes.
Serves: 2+
Rating: 4
Tofu Steaks
Ingredients:
500g block firm tofu
2 tbsp olive oil
3 tsp soy sauce
2 cloves garlic
1 tomato, diced
handful button mushrooms, thinly sliced
Method:
1. Slice the tofu into 5mm slices. Heat the oil in a heavy based frying pan and fry tofu steaks until golden on one side. Drizzle soy sauce over tofu. Fry until crispy and turn over.
2. Crush garlic over tofu and spread tomato and mushroom over pan. Cook for a few minutes.
3. Using spatula, turn contents of pan over so mixed through, and cook for another few minutes.
Serves: 2+
Rating: 4
Tuesday, 22 July 2008
Basil Pesto and Pasta
"Pesto" is a word that is often bandied about these days. Basically, it's a mixture based on a herb that can be used as a dip or as a sauce. You can make it from a variety of ingredients, but my favourite is basil.
The ingredients in this recipe will vary in taste throughout the year, so the quantities are only a guide. The best part of making this is that you get to taste it as you go along!
Basil Pesto and Pasta
Ingredients:
Pasta (quantity and type as desired)
approx. 2 bunches of fresh basil
3/4 block of fresh parmesan cheese (PLEASE do not use the dried stuff!)
the juice of 1 lemon
about 70g of pine nuts (lightly toasted)
garlic to taste (about 4-5 cloves)
olive oil (enough to make the mixture wet)
Method:
1. Cook pasta as per instructions on packet
2. In a food processor, combine all remaining ingredients (except oil).
3. Taste mixture and add more of the ingredients you think are missing.
4. Add a little olive oil and process again until the mixture has the desired "wet feel".
5. Serve pesto either on top of pasta, or tossed through it.
Serves: 4
Rating: 5
The ingredients in this recipe will vary in taste throughout the year, so the quantities are only a guide. The best part of making this is that you get to taste it as you go along!
Basil Pesto and Pasta
Ingredients:
Pasta (quantity and type as desired)
approx. 2 bunches of fresh basil
3/4 block of fresh parmesan cheese (PLEASE do not use the dried stuff!)
the juice of 1 lemon
about 70g of pine nuts (lightly toasted)
garlic to taste (about 4-5 cloves)
olive oil (enough to make the mixture wet)
Method:
1. Cook pasta as per instructions on packet
2. In a food processor, combine all remaining ingredients (except oil).
3. Taste mixture and add more of the ingredients you think are missing.
4. Add a little olive oil and process again until the mixture has the desired "wet feel".
5. Serve pesto either on top of pasta, or tossed through it.
Serves: 4
Rating: 5
Saturday, 26 April 2008
Autumn Pumpkin Barley Risotto with Roasted Tomatoes and Fried Garlic Mushrooms
This dish comes from http://www.vegsoc.org.au/ , which is the website for the Vegetarian/Vegan society of Queensland
Autumn Pumpkin Barley Risotto with Roasted Tomatoes and Fried Garlic Mushrooms
Ingredients:
Risotto:
2 Tbsp olive oil
1 to 2 cups finely chopped pumpkin
1 onion, chopped
2 cloves garlic, crushed
Dash white wine (optional)
2 cups pearled barley, soaked for at least one hour
pinch dried thyme
pinch sugar
6 cups boiling water
2 Tbsp Massel vegetable or chicken stock powder
Either half bunch basil, NOT chopped or 6 to 8 leaves of sage
Squeeze of lemom (optional)
Roasted Tomatoes:
a few tomatoes (cut in half)
a little salt, sugar and garam masala
olive oil spray
Fried Garlic Mushrooms:
as many mushrooms as you want, quartered or sliced
as much garlic as you want
butter or oil
Method:
1. Heat the olive oil in a large casserole pan or a wok; add onions and pumpkin and fry until everything is getting brown.
2. Add the garlic, salt and pepper, sugar, thyme and sage leaves, if using.Fry til all is nicely browned and caramelised.
3. Add the drained barley and the white wine, and stir until the wine is evaporated.Add the water and the stock powder.Add whole leaves of basil.Simmer with lid, if possible, for an hour, checking water level; it should be a little wet but not a soup; like risotto made with rice.
4. Meanwhile, sprinkle the cut tomatoes with the salt and sugar and garam masala, then spray with olive oil spray and roast in a moderate oven until well cooked.
5. As the risotto is just about ready, add all the ingredients for the mushrooms in a frypan and fry until the mushrooms have the desired texture (some mushrooms will "crisp" up on the outside a bit...just experiment)
6. Sprinkle the risotto with a touch lemon juice just before you serve, if you like a little sharpness with the dish (optional).
7. Serve, with the oven roasted tomatoes and fried garlic mushrooms.
Serves: 4
Rating: 4
Autumn Pumpkin Barley Risotto with Roasted Tomatoes and Fried Garlic Mushrooms
Ingredients:
Risotto:
2 Tbsp olive oil
1 to 2 cups finely chopped pumpkin
1 onion, chopped
2 cloves garlic, crushed
Dash white wine (optional)
2 cups pearled barley, soaked for at least one hour
pinch dried thyme
pinch sugar
6 cups boiling water
2 Tbsp Massel vegetable or chicken stock powder
Either half bunch basil, NOT chopped or 6 to 8 leaves of sage
Squeeze of lemom (optional)
Roasted Tomatoes:
a few tomatoes (cut in half)
a little salt, sugar and garam masala
olive oil spray
Fried Garlic Mushrooms:
as many mushrooms as you want, quartered or sliced
as much garlic as you want
butter or oil
Method:
1. Heat the olive oil in a large casserole pan or a wok; add onions and pumpkin and fry until everything is getting brown.
2. Add the garlic, salt and pepper, sugar, thyme and sage leaves, if using.Fry til all is nicely browned and caramelised.
3. Add the drained barley and the white wine, and stir until the wine is evaporated.Add the water and the stock powder.Add whole leaves of basil.Simmer with lid, if possible, for an hour, checking water level; it should be a little wet but not a soup; like risotto made with rice.
4. Meanwhile, sprinkle the cut tomatoes with the salt and sugar and garam masala, then spray with olive oil spray and roast in a moderate oven until well cooked.
5. As the risotto is just about ready, add all the ingredients for the mushrooms in a frypan and fry until the mushrooms have the desired texture (some mushrooms will "crisp" up on the outside a bit...just experiment)
6. Sprinkle the risotto with a touch lemon juice just before you serve, if you like a little sharpness with the dish (optional).
7. Serve, with the oven roasted tomatoes and fried garlic mushrooms.
Serves: 4
Rating: 4
Friday, 11 April 2008
Babaghanoush
This dish is so simple, and yet tastes devine. It's eaten widely in the Middle East, Lebanon and Turkey. Tastes great as a dip, an accompaniment to meals, or even "straight" on Lebanese bread.
Babaghanoush
Ingredients:
2 large (about 500g each) eggplants
1 tsp olive oil
2 garlic cloves (or as desired - I love garlic)
1/4 cup (75g) tahini
2 tbs fresh lemon juice
1/2 cup (125ml) olive oil, extra
Salt & freshly ground pepper
Method:
1. Preheat oven to 200°C. Place the eggplant on a baking tray and rub with the oil. Bake for 30-40 minutes or until the eggplant is very soft. Set aside to cool slightly.
2. Carefully peel skin off the eggplant, discarding the skin. Place the eggplant flesh, garlic, tahini, lemon juice and extra oil in a food processor. Process until well combined and smooth. Season well with salt and pepper.
3. Store in an airtight container in the fridge, until required.
Rating: 4.5
Babaghanoush
Ingredients:
2 large (about 500g each) eggplants
1 tsp olive oil
2 garlic cloves (or as desired - I love garlic)
1/4 cup (75g) tahini
2 tbs fresh lemon juice
1/2 cup (125ml) olive oil, extra
Salt & freshly ground pepper
Method:
1. Preheat oven to 200°C. Place the eggplant on a baking tray and rub with the oil. Bake for 30-40 minutes or until the eggplant is very soft. Set aside to cool slightly.
2. Carefully peel skin off the eggplant, discarding the skin. Place the eggplant flesh, garlic, tahini, lemon juice and extra oil in a food processor. Process until well combined and smooth. Season well with salt and pepper.
3. Store in an airtight container in the fridge, until required.
Rating: 4.5
Saturday, 5 April 2008
Pan-fried Tofu with Vietnamese Coleslaw Salad and Lime and Garlic Dressing
Continuing with the Asian Salad theme....
Pan-fried Tofu with Vietnamese Coleslaw Salad and Lime and Garlic Dressing:
Ingredients:
Salad:
400g firm silken tofu
280g carrots
160g green cabbage, finely shredded
160g red cabbage, finely shredded
300g yellow capsicum, sliced thinly
160g bean sprouts
8 shallots, sliced thinly
1 cup loosely packed fresh coriander leaves
Lime and Garlic Dressing:
1 cup lime juice (fresh is best)
2 cloves garlic, crushed
Method:
1. Place tofu on an absorbent-paper-lined tray; cover tofu with more absorbent paper; stand 10 mins.
2. Meanwhile, using a vegetable peeler, slice carrots into ribbons. Place ribbons in medium bowl with cabbages, capsicum, sprouts, shallots and coriander. Toss gently to combine.
3. Cut tofu into slices; cook tofu in heated oiled small frying pan until browned both sides.
4. Make lime and garlic dressing; place all ingredients in a screw-top jar and shake well.
5. Drizzle dressing over salad and toss gently to combine. Serve salad with tofu.
Serves: 4
Rating: 4
Pan-fried Tofu with Vietnamese Coleslaw Salad and Lime and Garlic Dressing:
Ingredients:
Salad:
400g firm silken tofu
280g carrots
160g green cabbage, finely shredded
160g red cabbage, finely shredded
300g yellow capsicum, sliced thinly
160g bean sprouts
8 shallots, sliced thinly
1 cup loosely packed fresh coriander leaves
Lime and Garlic Dressing:
1 cup lime juice (fresh is best)
2 cloves garlic, crushed
Method:
1. Place tofu on an absorbent-paper-lined tray; cover tofu with more absorbent paper; stand 10 mins.
2. Meanwhile, using a vegetable peeler, slice carrots into ribbons. Place ribbons in medium bowl with cabbages, capsicum, sprouts, shallots and coriander. Toss gently to combine.
3. Cut tofu into slices; cook tofu in heated oiled small frying pan until browned both sides.
4. Make lime and garlic dressing; place all ingredients in a screw-top jar and shake well.
5. Drizzle dressing over salad and toss gently to combine. Serve salad with tofu.
Serves: 4
Rating: 4
Saturday, 29 March 2008
Cream of Garlic and Mushroom Soup
This dish has heaps of iron in it, as well as calcium, and garlic (to keep away those nasty colds and 'flus). Vampires beware! The dish really doesn't taste too garlic-y by they time the ingredients are all blended together, though.
Cream of Garlic and Mushroom Soup:
Ingredients:
25 garlic cloves
4 cups "white" mushrooms
6 Tbsp butter
1 tsp Thyme leaves (freshly chopped or dried)
3 - 4 Tbsp plain flour (start with 3)
1 cup water
1 cup "chicken" stock (I use vegetarian chicken style cubes/powder from Massel)
1 cup milk (I use Organic Valley - it's organic milk)
1 cup cream
Salt and pepper (to taste)
a few springs of fresh parsley (roughly chopped)
Method:
1. Seperate garlic cloves and blanch in boiling water for 1 min. Drain and peel.
2. Sweat the mushrooms in butter for 5 mins, then lift out of the pan and put to the side.
3. Add the garlic and thyme to the butter and mushroom juices still in the pan. Gently cook with the lid on for about 10-15 mins until the garlic cloves are tender.
4. Add the plain flour and cook for several minutes.
5. Turn up the heat and add the "chicken" stock and water.
6. Add the milk, a little at a time, stirring well.
7. Simmer for 10 mins.
8. Add the mushrooms and simmer for another minute to heat them through.
9. Remove from the heat and blend the mixture to make it smooth.
10. Stir in the cream, seasoning with salt and pepper to taste.
11. Serve sprinkled with roughly chopped parsley and some fresh bread.
Serves: 4
Rating: - 4.5
Cream of Garlic and Mushroom Soup:
Ingredients:
25 garlic cloves
4 cups "white" mushrooms
6 Tbsp butter
1 tsp Thyme leaves (freshly chopped or dried)
3 - 4 Tbsp plain flour (start with 3)
1 cup water
1 cup "chicken" stock (I use vegetarian chicken style cubes/powder from Massel)
1 cup milk (I use Organic Valley - it's organic milk)
1 cup cream
Salt and pepper (to taste)
a few springs of fresh parsley (roughly chopped)
Method:
1. Seperate garlic cloves and blanch in boiling water for 1 min. Drain and peel.
2. Sweat the mushrooms in butter for 5 mins, then lift out of the pan and put to the side.
3. Add the garlic and thyme to the butter and mushroom juices still in the pan. Gently cook with the lid on for about 10-15 mins until the garlic cloves are tender.
4. Add the plain flour and cook for several minutes.
5. Turn up the heat and add the "chicken" stock and water.
6. Add the milk, a little at a time, stirring well.
7. Simmer for 10 mins.
8. Add the mushrooms and simmer for another minute to heat them through.
9. Remove from the heat and blend the mixture to make it smooth.
10. Stir in the cream, seasoning with salt and pepper to taste.
11. Serve sprinkled with roughly chopped parsley and some fresh bread.
Serves: 4
Rating: - 4.5
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