Sunday, February 28, 2010
1.5 cups couscous
1 tspn Chili sauce
1 tblspn olive oil
Sea salt, to taste
3 cups vegetable stock
150g frozen baby peas
250g snow peas, trimmed
200 g feta
½ cup mint leaves
¼ cup flat leaf parsley
1/3 cup olive oil
1/3 cup grated parmesan
¼ cup toasted pine nuts
1) Pour boiling stock over the Couscous. Stir once and cover with a tight lid. Keep couscous covered and off the heat for 7-8 minutes. The stock should then be completely absorbed.
2) Add the chilli sauce, oil and salt and fork through couscous
3) In a food processor whiz together all the mint pesto ingredients. Alternatively, use a mortar & pestle.
4) Boil water in a saucepan.
5) Put peas in and boil for 1 minute
6) Add the snow peas and boil for another 1 minute
7) Refresh under cold water, drain, and toss through the couscous with the minted pesto.
8) Scatter the crumbled feta over the top of the couscous.
9) Eat & Enjoy!
500g sweet potatos, peeled and chopped
1 red capsicum, left whole
2 potatos, chopped into small bite sized pieces
½ tspn tumeric
Pinch chilli flakes
Small amount of olive oil
Salt & pepper to taste
1 cup cream
½ cup grated parmesan
2 tblspn fresh herbs eg basil, parsley, dill, thyme
Salt & pepper to taste
Handful baby spinach
1) Preheat oven to 200°°
2) Using a large freezer bag, place the vegetable ingredients, including oil and all herbs into the bag and tie off. Smoosh the vegetables around in the bag until all they are all covered in oil and the herbs have spread evenly.
3) Put onto a baking tray and place in oven for 45 minutes
4) When cooked, carefully remove the capsicum and place into an airtight container or a paper bag for at least 10 minutes.
5) Take out the capsicum peel the skin off and remove the seeds. Cut into nite sized pieces.
NOTE: Vegetables can be cooked the day before and put into fridge to cool. Don’t peel the capsicum until you are about to use it.
6) Preheat oven to 200°
7) Whisk together all the frittata ingredients
8) Grease an oven proof dish or oven proof frying pan.
9) Spread the vegetables evenly in the greased oven dish. Add spinach. Pour over the frittata mixture.
10) Bake for 30-40 minutes or until golden and puffed (depending on oven may need to cook for a little longer)
11) Remove from oven and leave to stand for 5 minutes. Then cut and serve.
12) Eat & Enjoy!
Variations: Add some chopped, cooked broccoli or cooked peas for extra flavour and nutrition.