What to make with your box contents w/c 10 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.
Mushroom and Spinach Risotto
Prep time: 5 mins
Cooks: 50 – 55 mins
Make the time to stir carefully during cooking to make this vegetarian Italian rice pot super creamy.
This is the perfect comfort food for this time of year.
Serve with warm ciabatta and green salad and a lovely glass of dry white wine.
Adapted from BBC Good Food
- 1 tbsp olive oil
- 25g butter
- 1 onion, chopped
- 140g mushrooms, sliced
- 1 fat garlic clove, crushed
- 140g arborio rice
- 150ml dry white wine
- 4 cherry plum tomatoes, chopped
- 500ml hot vegetable stock
- 2 tbsp chopped fresh parsley
- 25g parmesan or vegetarian alternative, freshly grated
- 100g spinach, washed
Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes.
Stir in the rice to coat with the onion and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.
Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.
Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.
Penne with cauliflower and leeks
Prep: 10 mins
Cook time: 50 mins
Source: Food and Wine
- 5 tablespoons extra-virgin olive oil
- 2 medium leeks, white and light-green parts thinly sliced crosswise
- 2 garlic cloves, thinly sliced
- 450g cauliflower, cut into 1-inch florets
- 1 fresh red chilli, seeded and thinly sliced
- 235ml dry white wine
- 120ml cup water
- 8 cherry plum tomatoes, quartered
- 340g penne rigate
- Salt and freshly ground black pepper
In a large, deep frying pan, heat the olive oil. Add the leeks and garlic and cook over low heat, stirring often, until the leeks are softened but not browned, about 10 minutes. Add the cauliflower and chilli. Cover and cook over low heat, stirring occasionally, until the cauliflower is tender, about 25 minutes. Add the wine and water, cover and simmer over moderately low heat until the liquid has reduced, about 12 minutes. Add the cherry tomatoes and simmer for 5 minutes longer.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Drain the pasta, then toss it with the vegetables in the frying pan. Season with salt and black pepper and serve.
Quinoa and halloumi stuffed ramiro peppers with salsa verde
Prep: 10 mins
Cook time: 45 mins
3 sweet pointed ramiro peppers, cut in half lengthways and seeded
1 tbsp olive oil, plus 1 tsp for the tomatoes and extra for greasing
400g tin kidney beans, drained and rinsed
250g pack ready-to-eat red and white quinoa
125g halloumi, grated
2 spring onions, finely sliced
250g cherry plum tomatoes, halved
For the salsa verde
- 100g pack flat-leaf parsley
- 3 spring onions, roughly chopped
- 1 garlic clove, roughly chopped
- 1½ tsp caster sugar
- 1 lemon, juiced
Preheat the oven to gas 7, 220°C, fan 200°C, and grease a baking dish with oil. Arrange the halved peppers in the dish; set aside. Mix the kidney beans, quinoa, halloumi and spring onions in a bowl and season. Stuff each halved pepper with this mixture.
Toss the tomatoes in 1 tsp oil. Top each stuffed pepper half with a few tomatoes, gently pressing them into the quinoa mixture to secure. Put the dish into the hot oven and roast for 40-45 mins, or until the peppers are cooked through.
While the peppers are roasting, make the salsa verde. Put the ingredients into the small bowl of a food processor with 50ml water and a little seasoning, then pulse until smooth. To serve, drizzle over the peppers and put the remainder in a bowl alongside. Serve with a green salad, if you like.
Chinese leaf and mushroom rolls
Prep time: 40 mins plus cooling
Cook time: 25 mins
A delicious side dish which can be served with rice and meat such as pork or chicken.
Source: Chetna Makan
- 1 Chinese leaf
- 1 tbsp sunflower oil
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- ½ tsp sugar
- 1 tsp cornflour
- 1 tbsp sunflower oil
- 1 tbsp salted butter
- 15g fresh root ginger, grated
- 250g mushrooms, roughly chopped
- 1 red chilli, finely chopped
- 2 cloves garlic, finely chopped
- 1 small onion, finely chopped
- 1 tsp oyster sauce
- 1 tsp light soy sauce
- 1 tsp white wine vinegar
- ¼ tsp salt
Take 12 leaves from the Chinese leaf; set aside. Core then finely shred the remaining leaves. For the filling, heat the oil and butter in a large frying pan, then add the ginger, mushrooms, chilli, garlic, onion and the finely shredded Chinese leaf. Cook over a medium heat for 6-8 minutes, until softened and all the liquid has evaporated. Add the oyster and soy sauces, vinegar, salt and a pinch of ground black pepper; mix well. Set aside to cool completely.
Meanwhile, bring a wide pan of water to the boil. Take the pan off the heat and put the Chinese leaves in the just-boiled water for 2 minutes. Drain the leaves, then dab with kitchen paper to absorb the excess water. Put one leaf flat on the worktop, then put 1½-2 tbsp of the mushroom mixture on the soft side. Fold and wrap to seal the parcel (you can stick a cocktail stick through it to secure). Repeat with the remaining leaves and filling.
Wipe out the frying pan, add the oil and set over a medium heat. When hot, add the parcels and cook for 1 minute, then add 2 tbsp water. Cover with a lid or foil, lower the heat to low and cook for 8 minutes. Once cooked, carefully lift the parcels onto a serving plate. Add the oyster and soy sauces, sugar and 5 tbsp water to the pan; mix well, then return to the heat. In a small bowl, mix the cornflour with 1 tbsp water, then stir into the sauce until thickened. Drizzle the sauce over the parcels; serve immediately with steamed rice, if liked.
Potato and Carrot layer bake
Prep time: 15 mins
Cook time: 1 hour
- 750 g potatoes or thereabouts (approx. 5 medium potatoes)
- 250–300 g carrots (4-5 medium carrots)
- 1 small onion
- 2 tbsp olive oil
- 200 ml hot vegetable or chicken stock
Source: Family Friendly Food
Preheat the oven to 180°C
Creamy Cauliflower and Broccoli Bake
Prep time: 5 mins
Cook time: 40 mins
Instead of cauliflower cheese, try this alternative with broccoli, crème frâiche, mustard, white wine and nutmeg
Source: BBC Good Food
1 large head of cauliflower, broken into florets
1 vegetable stock cube
1 large head broccoli, broken into florets
200g tub crème fraîche
1 tbsp wholegrain mustard
splash of white wine (if you have some)
generous grating nutmeg
2 slices stale bread, whizzed into crumbs
Cover the cauliflower in cold water, add the stock cube, then bring up to the boil. Add the broccoli and cook for 1 min, then drain (reserving some of the stock) and allow to steam-dry for 1-2 mins. (The veg shouldn’t be tender.)
Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, wine (if using), nutmeg and some seasoning. Add the veg and mix well. Tip into an ovenproof dish, scatter with the breadcrumbs and bake for 30 mins until golden and crisp on the top.
American-style pineapple and banana pancakes
Total time: 20 mins
These American-style pancakes are easier to make than traditional ones.
Source: BBC Good Food
- 100g fresh pineapple
- 1 banana, sliced
- 100g self-raising flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 3 tbsp light muscovado sugar
- 1 egg
- 100ml milk
- sunflower oil, for frying
- Greek yogurt and maple syrup, to serve
Roughly chop the pineapple and slice the banana. Tip the flour, baking powder, cinnamon and sugar into a bowl and mix well.
Make a well into the centre and crack in the egg, then gradually mix the egg into the flour, adding the milk gradually to make a soft batter.
Stir in the pineapple and banana. Heat a little oil in a non-stick frying pan, add the batter in heaped tablespoonsful, well apart to allow them to spread. When bubbles appear on the surface, flip the pancakes over and cook until light golden.
Cook all the pancakes and keep them warm. Serve 2-3 pancakes with a spoonful of yogurt and a little maple syrup poured over.