Vegetarian Empanada

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Vegetarian Empanada

Vegetarian Empanada

INGREDIENTS

  • 1 onion, finely chopped
  • 1 green pepper, finely chopped
  • 1 red pepper, finely chopped
  • 4 hard-boiled eggs, sliced
  • 200ml tomato sauce
  • Cheddar cheese, grated
  • Goat’s cheese, sliced
  • Salt and pepper
  • Oregano
  • Extra virgin olive oil
  • 1 egg, beaten.

METHOD

  1. Heat some olive oil in a frying pan and gently fry the onion, green pepper and red pepper until soft.
  2. Add the tomato sauce and continuing frying until the mixture is quite dry.
  3. Season with salt and pepper.
  4. Leave to cool.
  5. Meanwhile, unwrap the pastry and place the greaseproof paper on a large baking tray.
  6. Place one of the sheets of pastry on top of the paper.
  7. Spread out the filling to within an inch of the edges.
  8. Brush the edges with beaten egg.
  9. Arrange the sliced hard-boiled eggs on the top.
  10. Sprinkle over the grated cheese and season with salt, pepper and oregano.
  11. Arrange the slices of goat’s cheese on top.
  12. Put the other sheet of pastry on top, matching up the edges.
  13. Using your fingers, create a rope-like effect by rolling over the edges.
  14. Brush the top with the beaten egg.
  15. Bake in a 180ºC oven for 40 minutes until the top is golden.
  16. Leave to cool before serving.

Spicy Butternut Squash Soup

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SPICY BUTTERNUT SQUASH, TOMATO AND LENTIL SOUP

Spicy butternut squash, tomato and lentil soup

INGREDIENTS

  • 1 butternut squash, cubed
  • 1 large onion, roughly chopped
  • 1 400g jar of chopped tomatoes
  • 2 cartons natural yoghurt
  • 1 cup red lentils
  • 1 inch ginger, chopped
  • 2 red chillis, chopped
  • 1 teaspoon garam masala
  • 1 teaspoon dried fennel
  • 1 teaspoon Pakistani masala
  • 1 teaspoon cardamon
  • vegetable stock
  • Salt and pepper
  • Extra virgin olive oil

METHOD

  1. Heat some oil in a pressure cooker.
  2. Fry the chopped onions for 5 minutes, seasoning with salt and pepper.
  3. Add the spices and continue frying.
  4. Add the tomatoes, lentils and ginger, and mix well.
  5. Add another tomato jar of water and another 800ml water.
  6. Bring to pressure, then reduce heat and cook for 20 minutes.
  7. Leave to return to normal pressure and then liquidize.
  8. Blend in the yoghurt and check for seasoning.
  9. Serve.

Leek and tomato quiche with two cheeses

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LEEK AND TOMATO QUICHE WITH TWO CHEESES

Leek and tomato quiche with two cheeses

INGREDIENTS

  • 1 pack shortcrust pastry
  • 2 leeks, thinly sliced
  • 2 tomatoes, sliced
  • 200ml milk
  • 4 eggs
  • Cheddar cheese, grated
  • Goat’s cheese, sliced
  • Salt and pepper
  • Extra virgin olive oil

METHOD

  1. Preheat the oven to 180ºC.
  2. Heat some oil in a frying pan and gently fry the leeks until soft.
  3. Line a quiche dish with the pastry.
  4. Bake the pastry case blind for 10 minutes.
  5. Remove the baking beans and return the case to the oven for another 5- 8 minutes until cooked.
  6. Whisk the milk and eggs together and season with salt and pepper.
  7. Transfer the leek mix to the quiche case
  8. Pour over the egg and milk mixtureand sprinkle with grated cheese.
  9. Arrange the tomato slices and goat’s cheese on the top.
  10. Bake in the oven for 40-45 minutes until golden brown.

Bacon, leek and cheese quiche

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BACON AND LEEK QUICHE

Bacon, leek and cheese quiche

INGREDIENTS

  • 1 pack shortcrust pastry
  • 2 leeks, thinly sliced
  • 10 rashers bacon, roughly chopped
  • 200ml milk
  • 4 eggs
  • Cheddar cheese, grated
  • Salt and pepper
  • Extra virgin olive oil

METHOD

  1. Preheat the oven to 180ºC.
  2. Heat some oil in a frying pan and gently fry the leeks until soft.
  3. Add the bacon to the pan and fry for another couple of miuntes.
  4. Line a quiche dish with the pastry.
  5. Bake the pastry case blind for 10 minutes.
  6. Remove the baking beans and return the case to the oven for another 5- 8 minutes until cooked.
  7. Whisk the milk and eggs together and season with salt and pepper.
  8. Transfer the leek and bacon to the quiche case
  9. Pour over the egg and milk mixtureand sprinkle with grated cheese.
  10. Bake in the oven for 40-45 minutes until golden brown.

Mushroom, Leek and Spinach Lasagne

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MUSHROOM, LEEK AND SPINACH LASAGNE

Mushroom, Leek and Spinach Lasagne

INGREDIENTS

  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 4 leeks, thinly sliced
  • 400g fresh mushrooms
  • Packet frozen mushrooms, thawed and drained to keep the liquid
  • 300g baby spinach
  • 20 sheets lasagne
  • Salt and pepper
  • Extra virgin olive oil
  • Extra grated parmesan

MUSHROOM BECHAMEL:

  • Milk
  • Liquid from frozen mushrooms
  • 100g grated parmesan
  • 100g butter
  • salt and pepper
  • 1 small onion, cut in half
  • 2 bayleaves

METHOD

  1. Preheat the oven to 180ºC.
  2. Prepare the lasagne according to instructions.
  3. Heat some oil and butter in a frying pan.
  4. Fry the onion, garlic, leek and mushrooms for 5-10 minutes until soft.
  5. Add the spinach, cover and cook until it has wilted down.
  6. Turn up the heat slightly to boil off most of the liquid.
  7. Season with salt and pepper.

MAKE THE BECHAMEL:

  1. Mix together the mushroom liquid and milk to make 750ml.
  2. Heat this gently in a pan, adding the onion and bayleaves for 5 minutes.
  3. Heat the butter in a saucepan.
  4. Stir in the flour and mix well, heating gently to thicken.
  5. Gradually add the liquid to the roux, stirring all the time until the sauce has thickened.
  6. Season with salt and pepper. You can always add more milk if necessary to obtain a thick white sauce.
  7. Turn down the heat and cook gently for another 5-10 minutes.
  8. Stir in the grated parmesan.

COMPLETE THE DISH:

  1. Oil the base and sides of a casserole or lasagne dish.
  2. Pour half of the bechamel sauce into the vegetable mixture and mix well.
  3. Place a layer of lasagne sheets on the base of the dish.
  4. Spoon over half of the vegetable mixture and top with another layer of lasagne.
  5. Repeat.
  6. Pour over the remaining bechamel sauce, season with salt and pepper and sprinkle with grated parmesan.
  7. Bake in the oven for 40-45 minutes until golden brown.