Fry the peppers in the olive oil with herbs. Slice the vegetables (but make them chunky slices). Add the courgettes and the aubergine and fry until brown. Add the other ingredients (not the cous cous, butter or harissa) and put in a pressure cooker. Bring to full pressure and leave for 45 minutes, then reduce pressure and serve.
To cook the grains, boil 300ml of water and add 4 tablespoons of olive oil. Take the pan off the heat, add the cous cous and stir in gently. Leave covered for five minutes. Add the butter, return to the heat and gently fluff up with a fork.
The sauce should be really watery. Serve the cous cous grains and ladle vegetables and sauce over it. The grains will soak up much of the sauce. Try some harissa, if you like it hot.
Boil the water with stock cube added. Put in large lentils for 15 minutes then add the smaller lentils for another 15 minutes. While this is cooking, cut the onions into small pieces. Cut the aubergines into 1cm cubes. Fry the onions in the olive oil adding the herbs. When brown, add the aubergines and continue frying. Add the lentils when cooked (with the water) and also add the chopped tomatoes. Cover and leave to simmer.
Melt the butter and add the flour off the heat. Add the milk slowly while stirring and bring to simmer point. Take off the heat and add the ricotta cheese and stir in. Add the egg and stir in.
Put the main mixture in a glass (pyrex) baking dish (which has been greased with olive oil). Pour the cheese mixture over the top and smooth down. Grate parmesan over the top. Put in oven for 1 hour at 180°C. When removed from the oven, leave to stand for 10 minutes before serving.
Freeze the strawberries (after removing all the green bits - they don't come off easily once frozen) and the bananas (but slice them into strawberry-sized chunks, too).
Put the strawberries and bananas (frozen) into a blender with the orange juice. Blend till the consistency of double cream. The mixture may need some shaking and poking (not while it's running) in the blender. Make sure your blender is robust - frozen fruit is pretty tough stuff. Add the double cream and blend a bit more.
Put the mixture in an ice-cream machine (follow machine instructions) then place in freezer once done.
This recipe can be made vegan by simply omitting the cream. For a more tangy ice-cream, use plain natural yoghurt instead of the cream.
Fry up the vegetables in the olive oil with the herbs and spices. Add the tomatoes and stock once they are well-fried. Cover and leave for about 15 minutes while still on a low heat. Boil water and cook the pasta as instructed on the packet. Adding a small amount of olive oil before putting pasta in the water helps coat the pasta and prevent sticking, and it tastes nicer, too.
Try cream-based sauces if you don't want to be vegan, with some cheese.Also try adding beans (such as Borlotti, Red Kidney, Flageolet or others) for a slightly different flavour.
Put the first three ingredients in a bowl and mix. Add the vinegar and mix. Add the oil and stir until it mixes in properly. Add to salad just before eating. This can be made in larger quantities and stored.
Heat olive oil in a sauté pan and burn the garlic with other seasoning. Add the vegetables in cubes and stir fry for two minutes. Add tomato juice and simmer for another two minutes. Season with salt and pepper to taste.
This recipe is basically a vegetarian version of shepherd's pie.
Soak the beans overnight. Boil them for 40 minutes. Chop the vegetables. While the beans are boiling, cook the potatoes. At the same time, in a frying pan, heat up the olive oil and fry the onions and pepper. Add the courgettes to the frying pan with the vegetable stock cube and any seasoning you like. When the vegetables are well cooked, add the tomatoes. Cook the carrots in the microwave. Add the beans, onions, courgettes, carrots and tomato together in a pyrex dish. Mash the potato and put on top of the vegetables in the dish. Press down the potatoes with a fork (and put a pretty pattern on top too, if you like). Put in the oven on about 150 degrees and cook till the top browns.
Vary the vegetables for a different flavoured pie.
Mash the bananas, then add all the other ingredients. Whisk and put in a greased tin (square) and put it in a pre-heated 180 degree oven for one hour.
For a non-chocolate version, replace the cocoa with wholewheat flour.
Nic is a hypoglycaemic vegetarian with the following dietary requirements :
I really don't expect anything fancy or great variety - just loads of wholemeal carbohydrates and vegetables and I will be very happy!
Thanks very much.
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