Veggie stir-fried noodles Plum crumble with homemade custard Veggie stir-fried noodles (serves 2) Ingredients– 150g egg noodles– 1 tsp vegetable oil– 2.5cm piece ginger, finely chopped– 1 large carrot, cut into matchsticks.– 1 yellow peppers, thinly sliced– 100g peas– 2 spring onions– 1 tsp white wine vinegar– Soy sauce Method Plum crumble (serves 4-6)Ingredients– 800gContinue reading “Dean is cooking ! – Everyone’s kitchen”
Category Archives: Cook and use plants
Italian stew & almond, chocolate and apple cake – Everyone’s kitchen
Italian bean and lentil stew Quick bruschetta Apple and almond cake Harvest of the day: rosemary, parsley, celery, kale Italian bean and lentil stew (4 servings) Leon – Happy one-pot vegetarian Ingredients Method Add the olive oil to a large saucepan set over a medium heat. When hot, add the onion and celery and carrot,Continue reading “Italian stew & almond, chocolate and apple cake – Everyone’s kitchen”
Lentil Shepherd’s Pie & Pancakes – Everyone’s kitchen
Lentil Shepherd’s Pie with Sweet Potato Mash Pancakes Harvest of the day: Thyme, rosemary Lentil Shepherd’s Pie with Sweet Potato Mash Ingredients (x6-8) Sweet Potato Mash Filling Instructions Preheat the oven to 180C. Peel the sweet potatoes and cut into 2 inch chunks. Place in a large saucepan of boiling water and leave to simmerContinue reading “Lentil Shepherd’s Pie & Pancakes – Everyone’s kitchen”
Farzana’s pilau rice & Nut cookies – Everyone’s kitchen
Farzana’s rice (20 servings) Ingredients Raita Ingredients Method Mix all the ingredients and season. Serve sprinkled with extra garam masala. Nut cookies (x8) Ingredients Method Pre-heat your oven at 180* In a large bowl, mix the milk, the sugar, vanilla and peanut butter Add the flour, baking powder and bicarbonate. Mix with a large spoonContinue reading “Farzana’s pilau rice & Nut cookies – Everyone’s kitchen”
Dean’s delish – Everyone’s kitchen
Kale burger served with coleslaw and roast potatoes Bread and butter pudding Harvest of the day: kale, rosemary, jerusalem artichoke, fennel, parsley KALE BURGERS Nosh Vegetarian recipe book (4 servings) 3 tablespoons olive oil1 onion, roughly chopped2 cloves garlic, sliced100g kale, chopped250g ready-cooked quinoa2 slices bread6 sun-dried tomatoes1 egg yolk1 red onion, sliced25g butter, measureContinue reading “Dean’s delish – Everyone’s kitchen”
Palentine’s meal – Everyone’s kitchen
Zucchini Flowers with Fresh Goat Cheese and Mint Valentines Beet Soup Lava cake Harvest of the day: mint, parsley, bay leaf Zucchini Flowers with Fresh Goat Cheese and Mint Ingredients (x12 tartlets) Instructions Preheat your oven to 180°C and bring a large pot of salted water to a boil. Wash the zucchini then cut themContinue reading “Palentine’s meal – Everyone’s kitchen”
Buddha bowl and baked donuts – Everyone’s kitchen
Buddha bowl Baked Donut Harvest of the day: Claytonia, broccoli leaves, parsley, rosemary Buddha bowl A Buddha bowl is a vegetarian meal, served on a single bowl or high-rimmed plate, which consists of small portions of several foods, served cold. Our buddha bowl will have: Hummus Ingredients Tahini sauce Ingredients Method In a medium bowl,Continue reading “Buddha bowl and baked donuts – Everyone’s kitchen”
Robert Burns Supper – Everyone’s kitchen
Cullen skink Veggie haggis with roasted vegetables Apple Cranachan with berry coulis Harvest of the day: rosemary, thyme, parsley Cullen skink Ingredients x4 Method Melt the butter in a saucepan over a medium heat, then add the onion and fry for 5-8 mins until translucent but not browned. Add the potatoes and 300ml water andContinue reading “Robert Burns Supper – Everyone’s kitchen”
Chinese New Year Celebration – Everyone’s kitchen
Menu Crunchy Asian chopped Salad Fried rice with Kung Pao cauliflower Fortune Cookies Chinese New Year is a lunar holiday, meaning it’s celebrated at the start of a new moon rather than the beginning of the Gregorian calendar. Crunchy asian chopped salad (6 servings) Ingredients Asian Salad Dressing: Method In a small bowl, add soyContinue reading “Chinese New Year Celebration – Everyone’s kitchen”
Curry lentil soup and frangipane – Everyone’s kitchen
Harvest of the day: leek, brassica leaves, celery Curry Lentil Soup (Thank you Ian!) Ingredients (servings 8) Method In a large pot, heat the oil over medium-high heat. Add the onion, carrot and cook until tender, about 4 to 5 minutes. Stir in the garlic, ginger, curry powder, and crushed red pepper flakes. Cook forContinue reading “Curry lentil soup and frangipane – Everyone’s kitchen”
Grow Dundee 