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Here are some easy and healthy recipes! click on the image below Autumn & Winter Warmers Vegetable Samosas |
Vegetable Samosas 
You Will Need:
1 packet of filo pastry
Vegetable oil
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam Masala
1 tsp turmeric powder
250g frozen vegetables
1 onion finely chopped
How to make it:
1. To make the filling, heat 1 tablespoon of olive oil in a large frying pan or wok. Fry the onion gently for 1 minute, now add the spices to the pan and continue to fry for a further minute. Add the frozen vegetables, stir, cover and cook for 10 minutes. If the pan seems dry add a small amount of water to prevent the ingredients from sticking. When the vegetables are cooked, turn off the heat and allow the mixture to cool.
2. Working with one sheet of filo pastry at a time, lay the sheet on the work surface and brush sparingly with oil. Place a dessert spoon full of the mixture at one corner of the pastry. Fold over to make a triangle shape, making sure the edges are sealed. Continue to do this until all the filling is used.
3. Place the samosas on a baking tray, lightly brush them with oil, and bake in a preheated oven at 200oC (400oF) for 8-10 minutes or until golden. Remove from oven and serve.
You will need:
Vegetable oil
1 onion, finely chopped
2-3 large carrots, chopped
1 pint of vegetable stock (1 stock cube)
A handful of fresh coriander, roughly torn
How to make it:
1. Heat the oil in a pan and sweat the onions.
2. Add the carrots and the stock and simmer until the carrots are soft.
3. Add the coriander.
4. Blitz the mixture until smooth with a blender.
5. Return to the pan, season to taste and gently reheat.
7. Serve with crusty bread.
You Will Need:
200g/7oz pasta shapes
175g/60z broccoli
2 chicken breasts, cooked
4 tbsp (60ml) honey
2 tbsp (30ml) rice vinegar
2 tbsp (30ml) soy sauce
1 tbsp (15ml) vegetable oil
150g/5oz sweetcorn
2 spring onions
How to make it:
1. Cook the pasta shapes according to the packet instructions. Add the broccoli for the last three minutes.
2. Shred the cooked chicken into bite-size pieces. Remove any bits of skin.
3. Carefully slice the spring onions.
4. Make a dressing by mixing the honey, vinegar, soy sauce and sesame oil.
5. Mix together the pasta, broccoli, chicken, spring onions, sweetcorn and the dressing.
Your pasta salad is now ready to eat.
You Will Need:
1 1/2 pints of vegetable stock
1 tbsp of vegetable oil
1 small onion, diced
1 garlic clove
250g of Arborio rice
50g cup of parmesan cheese
1 red pepper
1 carrot
1 small tin of peas
How to make it:
1. Heat the stock in a saucepan and keep hot over a low heat.
2. Heat the oil in a separate pan and cook the onion and garlic until translucent.
3. Add the rice to the onion mixture, stir and turn the heat down low. Add about 1 cup of the hot stock to the rice mixture and stir until the stock is absorbed.
4. Continue to add the stock 1 cup at a time stirring slowly letting the rice absorb the stock before adding more. Add the shredded carrots, peppers and peas.
5. Stir in half of the parmesan cheese and add pepper to taste. The risotto should be creamy on the outside and slightly firmer in the middle.
6. Garnish with the remaining parmesan and serve hot for a lovely, easy and tasty dish!
TOMATOES
Although actually not a vegetable, tomatoes are most flavoursome in the spring time months. Tomatoes are easy to prepare, just chop and use. The seeds, skin and flesh are all edible. Tomatoes are wonderful grilled and stuffed. Alternatively they can be added to salads and soups, or use to make a variety of pasta sauces.
Bruschetta
How to make it:
Wholemeal baguette (thickly sliced), 4 tomatoes, 1 red onion, 1 clove of garlic, fresh basil, 1 tbsp of vegetable oil, juice of 1/2 lemon & ground black pepper.
1. Place the tomatoes in a bowl, pour boiling water over them and leave to soak for 2 minutes.
2. Chop the tomatoes, onions and basil finely and place together in a bowl. Add the pepper and lemon.
3. Gently toast the wholmeal bread. Rub the bread with the garlic.
4. Finally pile the filling on to the bread and serve as a snack or as a starter for a meal.
LETTUCE
Lettuces come from a family of five; Butterhead, Crisphead, Cos, Romaine & Celtuce. When buying lettuces look for freshness . Choose lettuces that do not have have any discoloured leaves. To prepare remove the stalk, wash and chop as required. Lettuces are usually eaten raw in salads and sandwiches, but in some countries are added to soups and stews.
SWEETCORN
Sweetcorn has a crisp sweet flavour , which is at it's best when eaten straight fro the cob. When buying sweetcorn look for cobs with the greenhusk intact, the kernals should be tighly packed. After picking the sugars in sweetcorn turn to starch quickly, so it is important to keeo sweetcorn cool and eat as soon as possible after purchasing. To prepare sweetcorn remove the husk and silk and wash, then decide on your cooking method. Sweetcorn is wonderful either boiled, barbecued or with the kernals stripped.
Why not try this FUN & TASTY salad:
Amigo Salad
How to make it:
1 lettuce, 1 small bunch of coriander, 4 tomatoes, 4 Spring Onions, 1/4 cucumber, 1 tin of kidney beans (drained & rinsed), 1 tin of sweetcorn (drained), 1 bag of tortilla chips, juice of a lemon, olive oil and ground black pepper.
1. Wash and chop lettuce, tomatoes, spring onions, cucumber and coriander. Place in a bowl.
2. Add sweetcorn and kidney beans. (Make sure both have been drained and kidney beans have been rinsed).
3. Drizzle over a little olive oil and a few squeezes of fresh lemon juice to taste and then toss the salad.
4. Crunch up some tortilla chips and add to the top of the salad then eat! Mmm.....yummy!
NB. please add tortilla chips just before serving as they will go soft if left in salad for too long.
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