roasted veg

Using up: sweet potatoes, other veg

We haven’t had this for ages, and I really don’t know why. It’s simple to prepare, and utterly lovely.We had a couple of sweet potatoes in the veg box this week; not enough to make a sweet potato mash, so this is what I did.

Cut up into chunks: 2 medium sweet potatoes, 1 courgette, 2 carrots, 1 red pepper, 1 red onion.  Finely chopped 3 cloves of garlic.

Put all this in a bowl with some sea salt, and some good, strong olive oil and mixed it up with my hands. I have discovered through trial and error that this is the only way to get everything coated.

Put in an oven at gas 6 for about 45 minutes - 1 hour.  It’s hard to be precise because of the size of the veg chunks.  I was running late due to the cake making, and so I covered the veg with a tin foil hat for about 20 minutes to give them a kick start, or you could give them 5 minutes in the microwave.

Serve with cous cous.  Delicious!

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meat free stir fry

using up: bits and bobs of veg, some rather tired coriander leaves, small chestnut mushrooms and some beansprouts from the veg box

It’s nice - and cheaper - not to eat meat all the time.  And it’s good for you.  This served two of us quite happily.  As always, the secret of a stir fry is the prep .. get everything ready before you start to cook.

One red pepper, de-seeded and cut into strips.  Half a carton of bean sprouts.  A handful of chestnut mushrooms, sliced. One green onion, chopped - green bits set to one side with a chopped red chili and the coriander leaves.  Some cashews from the larder, and lime juice from the bottle in the fridge (I’ve given up with fresh limes, we just don’t use them often enough).  Garlic and ginger, minced.  Some tamari.

Cook some noodles in boiling water - I always put a teaspoon of sesame oil in with them.  While that’s going on, fling everything in the wok (apart from what we set aside - green bit of the onion, red chilli) with a little groundnut oil and stir.  This is going to take about four minutes tops.  Then add lime juice and tamari.

Drain and rinse the noodles and add them to the wok with the coriander, and stir until everything is combined.

Serve in bowls, sprinkling chilli and spring onions over the top for a bit of crunch.

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indian spiced cabbage

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