Winter Recipes

Winter Vegetable Pie 
One portion of this delicious vegetarian shepherd’s pie contains all 5 of your recommended 5-a-day intake.

Ingredients
2 tbsp olive oil
2 onion, sliced
1 tbsp flour
300g (about 2 large) carrots, cut into small sticks
½ cauliflower, broken into small florets
4 garlic clove, finely sliced
1 rosemary sprig, leaves finely chopped
400g can chopped tomato
200g frozen pea
900g potatoes, cut into chunks
up to 200ml milk

Method
1.    Heat 1 tablespoon of the oil in a flameproof dish over a medium heat. Add the onions and cook for 10 minutes until softened, then stir in the flour and cook for a further 2 mins. Add the carrots, cauliflower, garlic and rosemary, and cook for 5 mins, stirring regularly, until they begin to soften.
2.    Tip the tomatoes into the vegetables along with a can full of water. Cover with a lid and simmer for 10 mins, then remove the lid and cook for 10-15 mins more, until the sauce has thickened and the vegetables are cooked. Season, stir in the peas and cook for 1 min more.
3.    Meanwhile, boil the potatoes for 10-15 mins until tender. Drain, then place back in the saucepan and mash. Stir through enough milk to reach a fairly soft consistency, then add the remaining olive oil and season.
4. Heat the grill. Spoon the hot vegetable mix into a pie dish, top with the mash and drag a fork lightly over the surface. Place under the grill for a few minutes until the top is crisp golden brown.

Winter Vegetable Soup
 
The perfect soup for those warm cosy nights - it’s vegetarian and a good source of calcium, folic acid and vitamin C, too!

Ingredients
1 tbsp olive oil
1 garlic clove, crushed
1 swede, peeled and cut into chunks
4 large carrots, peeled and cut into chunks
3 sprigs thyme sprigs thym, leaves removed and roughly chopped
850ml vegetable stock
500ml semi-skimmed milk
2 x 410g cans mixed beans in water, drained

Method
1.    Heat the oil in a large saucepan, then gently soften the garlic without colouring. Tip in the swede, carrots and two-thirds of the thyme, then pour in the stock and milk. Bring to the boil, then simmer for 15 minutes.
2.    Ladle a third of the soup into a blender, whizz until smooth, then pour back into the pan along with the beans. Check for seasoning, then return to the heat and warm through. Serve sprinkled with the remaining thyme and some warm, crusty bread rolls.

Source: Good Food Magazine

Winter Recipes

Winter Vegetable Pie One portion of this delicious vegetarian shepherds pie contains all 5 of your recommended 5-a-day intake. Ingredients 2 tbsp olive oil 2 onion, sliced 1 tbsp flour 300g (about 2 large) carrots, cut into small sticks cauliflower, broken into small florets 4 garlic clove, finely sliced 1 rosemary sprig, leaves finely chopped 400g can chopped tomato 200g frozen pea 900g potatoes, cut into chunks up to 200ml milk Method 1. Heat 1 tablespoon of the oil in a flameproof dish over a medium heat. Add the onions and cook for 10 minutes until softened, then stir in the flour and cook for a further 2 mins. Add the carrots, cauliflower, garlic and rosemary, and cook for 5 mins, stirring regularly, until they begin to soften. 2. Tip the tomatoes into the vegetables along with a can full of water. Cover with a lid and simmer for 10 mins, then remove the lid and cook for 10-15 mins more, until the sauce has thickened and the vegetables are cooked. Season, stir in the peas and cook for 1 min more. 3. Meanwhile, boil the potatoes for 10-15 mins until tender. Drain, then place back in the saucepan and mash. Stir through enough milk to reach a fairly soft consistency, then add the remaining olive oil and season. 4. Heat the grill. Spoon the hot vegetable mix into a pie dish, top with the mash and drag a fork lightly over the surface. Place under the grill for a few minutes until the top is crisp golden brown. Winter Vegetable Soup The perfect soup for those warm cosy nights - its vegetarian and a good source of calcium, folic acid and vitamin C, too! Ingredients 1 tbsp olive oil 1 garlic clove, crushed 1 swede, peeled and cut into chunks 4 large carrots, peeled and cut into chunks 3 sprigs thyme sprigs thym, leaves removed and roughly chopped 850ml vegetable stock 500ml semi-skimmed milk 2 x 410g cans mixed beans in water, drained Method 1. Heat the oil in a large saucepan, then gently soften the garlic without colouring. Tip in the swede, carrots and two-thirds of the thyme, then pour in the stock and milk. Bring to the boil, then simmer for 15 minutes. 2. Ladle a third of the soup into a blender, whizz until smooth, then pour back into the pan along with the beans. Check for seasoning, then return to the heat and warm through. Serve sprinkled with the remaining thyme and some warm, crusty bread rolls. Source: Good Food Magazine