What to make with your box contents w/c 8 January
Be creative and adapt recipes to suit what you have in your fridge and store cupboard. Don’t forget to check out our last few blogs here on box contents use.
Crispy garlic baked potato wedges
Prep time: 15 mins
Cooks: 35 mins
Serves 4
Crispy Garlic Baked Potato Wedges are soft pillows on the inside, and crunchy on the outside with a good kick of garlic and parmesan cheese!
Recipe: Cafe Delites, find the recipe here
Sweet potato soup
Prep: 15 mins
Cook time: 35 mins
Serves 4
Source: Love and Lemons, find the recipe here
10 minute healthy cauliflower rice
Prep: 10 mins
Cook time: 10 mins
Serves 4
Best mushroom and tomato curry
Prep time: 10 mins
Cook time: 30 mins
Serves 2 – 4
This Mushroom Tomato Curry is very delicious Indian curry for vegetarians. With great texture and bags of delicious flavour, this meat-free curry makes a superb, comforting dish. Even meat lovers will love it.
Ingredients
- 250 grams white mushrooms,sliced
- 500 grams tomatoes,chopped finely (use a mix of fresh and chopped tin tomatoes)
- 1 small onion, chopped finely
- 1 teaspoon ginger garlic paste
- 1 sprig curry leaves
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/4 teaspoon garam masala (optional)
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 2 green chillis, sliced
- 1 teaspoon red chilli powder
- salt to taste
- 2 tablespoon vegetable oil
- Large handful coriander leaves to garnish
Method
Heat oil in a pan.
Add mustard seeds and cumin seeds. Allow it to splutter.
Add green chilliis and onions. Sauté till translucent, for about 3 minutes.
Add ginger garlic paste, turmeric powder, coriander powder, curry leaves and saute for a minute.
Now add chopped tomatoes, mix well and cook for 5 minutes in high flame stirring in between.
Add red chilli powder and salt. Mix well and cook tomatoes on medium flame until they are soft and mashed up about 10 minutes.
Add mushroom slices, garam masala. Mix well and cook on low flame for about 10 minutes.
Garnish with coriander leaves. Serve hot with rice or rotis or naans.
Spinach and pepper frittata
Total time: 1 hour
Cook time: 35 mins
Serves 6
Source: Cooking NY Times, find the recipe here
Broccoli and potato smash with lemon and garlic butter
Prep time: 5 mins
Cook time: 20 mins
Serves 6
Infuse vegies with zesty garlic goodness in this comforting mash.
Source: Taste, find the recipe here
Nectarine and almond batter pudding
Cooking time: 1 hour
Serves 6
A delicious dessert which goes really well with ice cream or custard.
Source: Kitchen nine, find the recipe here
