This recipe is a wonderful mix of flavours combining plenty of nutrients from the green vegetables and protein from the beans. Inspired by the delicious ‘Green Shakshuka’ recipe by Bosh! but with a few simple changes. Feel free to experiment yourself with whatever greens you have left over in your fridge.
This is really quick and simple dessert to make, or could be used as a breakfast dish.
I am not one to be too strict when it comes to cooking, however, I will advise you to refrigerate the rice as soon as possible after it is initially cooked (you can run the left overs in cold water then place in the fridge in a sealed container). It can be reheated the next day but do not keep it longer.
This really is a moveable feast, so feel free to experiment with whatever goodies you have in your store cupboard, the ingredients below are just a suggestion and I change it every time depending on how much rice I have and what is lurking in my fridge or cupboard.. (some grated coconut or seeds sprinkled on top make a nice addition, for example)
Serves 2
Vegetarian
Vegan
Skill: Easy
Time : 10 minuets with pre- cooked rice (white or brown, though white is more pudding-like)
I had to wait several weeks after making this Spiced Apple Chutney before I was able to taste it, but it was worth the wait.
I decided to make this Spiced Apple Chutney after collecting a big bag of apple windfalls from a recent storm. What better way to spend a lazy Sunday afternoon?
It is really simple to make chutney but it does take a bit of time and preparation and, just to warn you, your kitchen will smell of vinegar for days afterwards (I have a bit of a love/hate relationship with the smell of cooking vinegar, it grabs you by the back of throat but is quite invigorating at the same time)
That said, it is well worth the time and effort to make your own chutney as it will be much nicer than store-bought variations. Jars of homemade chutney also make good gifts if well presented. Try this chutney with a big hunk of cheddar cheese and crusty bread, or with a ploughman’s lunch.
My daughter loves this Ruby Red Beet Hash.
She decided to become vegetarian ten days before her 7th birthday and has been sticking to it well so far. Up until then I had always let her eat whatever healthy food she wanted, meat included, but she decided on her own that she no longer wanted to eat meat or fish. I admire her principles for such a young age, though said it is her body and if she decides to go back to eating meat then that is her decision.
One major plus for her going vegetarian is that I now only have to make one dinner in the evening rather than two and the Little Lady is sticking to her end of the bargain by trying new flavours. This Ruby Red Beet Hash was quick and simple to make and was scoffed up!
There was an almighty storm the other day, as a result most of the apples were blown off the trees in my back garden. My daughter and I went out to pick up the windfalls that lay about beneath the branches, dusky red jewels nestled in the green grass.
In previous years I had a larger harvest and set to and making copious amounts of chutney or applesauce. This year I didn’t want to go into the whole production line of chutney-making, but I did want to spend some time on a recipe to celebrate our modest apple harvest.
I decided to make braised red cabbage with apples and veggie sausages. In the past I have tried several recipes for braised red cabbage, to varying degrees of success; I find the stove-top versions make the sugar in it more likely to burn, this recipe is done in the oven and cooks to perfection.
