What to make with your box contents w/c 17 February
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.
Pepper, mushroom and leek lasagne
Total time: 1 hour
Serves 6 -8
Ingredients
- 8 sheets lasagne
For the tomato and veg sauce:
- 2 tbsp olive oil
- 2 leeks chopped
- 1 Pepper diced
- 2 fat garlic cloves crushed
- 40g plain flour
- 800G tin tomatoes
- 1 tbsp tomato puree
- 2 tsp caster sugar
- 500G chestnut mushrooms
- 1 bunch fresh parsley chopped
- 1 tbsp balsamic vinegar
- Salt and freshly ground pepper
For the cheese sauce:
- 100G butter
- 75G plain flour
- 900ML hot milk
- 1 tbsp wholegrain mustard
- 30)G mature cheddar cheese grated
Method
Preheat the oven to 220°C/200°C fan/Gas 7. You will need a 3-litre (5-pint), ovenproof dish.
To make the tomato and vegetable sauce, heat the oil in a frying pan. Add the leeks and fry for 3 minutes, then add the peppers and fry for 5 minutes until the vegetables are soft. Add the garlic and season with salt and pepper.
Measure the flour into a bowl. Mix with half a tin of chopped tomatoes and stir until smooth. Add the remaining tomatoes to the vegetables in the pan, followed by the purée and sugar and then the flour mixture.
Bring to the boil, stirring until thickened, then add the mushrooms and boil for a couple of minutes, stirring. Add the basil and vinegar and check the seasoning.
To make the cheese sauce, melt the butter in a saucepan, add the flour and whisk over the heat for a minute. Gradually blend in the milk and whisk until bubbling and smooth. Add the mustard, three-quarters of the cheese and season with salt and pepper.
Spoon a third of the vegetable sauce into the base of the dish. Spoon over a third of the cheese sauce and sprinkle with a third of the remaining cheese. Lay three sheets of lasagne on top (break the lasagne so they fit neatly without overlapping). Continue with the remaining layers to give 2 layers of pasta and three layers of sauce and finish with the remaining cheese on top.
Bake in the preheated oven for 40 minutes until bubbling and golden brown.
Parsnip and carrot dhal
Prep: 20 mins
Cook time: 20 mins
Serves 4
Ingredients
- 500g parsnips, diagonally sliced into even-sized chunks
- Olive oil for drizzling/frying
- 1 onion, finely chopped
- 1 tbsp cumin seeds
- 1 tbsp garam masala
- 30g fresh ginger, grated
- 300g split red lentils
- 400g tin chopped tomatoes
- 3 carrots, grated
- 100g kale chopped (stems removed)
Method
Heat the oven to 200°C/180°C fan/gas 6. Put the parsnips on 1-2 large baking tray(s) and drizzle with oil. Roast for 25-30 minutes until golden and crispy.
Meanwhile, in a large pan, heat a glug of oil and add the onion. Fry over a medium heat for 4-5 minutes until starting to soften. Add the dry spiced and ginger, then fry for 2-3 minutes more, stirring regularly.
Add the lentils, 800ml boiling water and the chopped tomatoes. Bring to the boil, then turn down to a simmer and cook for 20 minutes.
When the lentils are soft, stir in the grated carrots and the kale, simmer for 5 minutes more, then season to taste and top with the crispy parsnips. Serve with flatbreads, yogurt and coriander, if you like.
Roasted garlic cauliflower
Prep time: 15 mins
Cook time: 25 mins
Serves 6
This delicious roasted garlic cauliflower is a really delicious side dish and is sure to become a firm favourite. Serve with a squeeze of lemon juice if you have any.
Ingredients
- 2 tablespoons minced garlic
- 3 tablespoons olive oil
- 1 large head cauliflower, separated into florets
- 30g grated Parmesan cheese
- salt and black pepper to taste
- 1 tablespoon chopped fresh parsley
- optional wedge of lemon to serve
Method
Preheat the oven to 220C. Grease a large casserole dish.
Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and grill for 3 to 5 minutes, until golden brown.
Serve with a wedge of lemon (optional)
Indian spiced vegetable curry
Prep time: 15 mins
Cook time: 1 hour
Serves 4
Ingredients
For the vegetables
- 1 large parsnip
- 1/4 cauliflower
- 1 onion
- 2 large carrots
- 1 potato
- 1 tablespoon cumin seeds
- 1 tablespoon vegetable oil
For the curry
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 onion chopped
- 2 cloves garlic chopped
- 1 tablespoon chopped ginger
- 1 teaspoon chilli powder* or less to taste
- ½ teaspoon turmeric
- 1 tablespoon tomato purée
- 400 g tinned tomatoes
- 1 tablespoon garam masala
- Water if needed
- Salt and pepper to taste
- 100 g frozen peas
Method
To roast the vegetables
To make the curry sauce
Spicy meat pie with sweet potato mash
Prep time: 20 mins
Cook time: 40 mins
Serves 6
This pie is loosely based on the flavours of an American sloppy joe, but we’ve topped it with mash as an alternative to the traditional cottage pie
Recipe source BBC Good Food, find the recipe here
Lemon Chicken with Broccoli
Prep time: 15 mins
Cook time: 20 mins
Serves 4
A delicious succulent chicken dish with broccoli and lemon – perfect for family mid week meals.
Ingredients
- 1lb pound boneless skinless chicken breasts, cut into 1-inch strips
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 68g all-purpose flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1 large egg
- 3 tablespoons lemon juice, divided
- 57g butter, cubed
- 235m. chicken broth
- 1/2 teaspoon grated lemon zest
- 1 broccoli head cut into florets
- Lemon wedges
- Hot cooked rice to serve, optional
Method
Sprinkle chicken with salt and pepper. In a shallow bowl, mix flour, garlic powder and paprika. In another shallow bowl, whisk egg and 1 tablespoon lemon juice. Dip chicken in egg mixture, then in flour mixture; shake off excess.
In a large frying pan, heat butter over medium heat. Add chicken; cook 4-6 minutes on each side or until no longer pink. Remove and keep warm. Add stock, lemon zest and remaining lemon juice to pan; bring to a boil. Stir in broccoli. Reduce heat; simmer, covered, 6-8 minutes or until broccoli is tender. Serve with chicken, lemon wedges and, if desired, rice.
Peach and nectarine cobbler
Prep time: 20 mins
Cook time: 50 mins
Serves 6
This peach and nectarine cobbler tastes heavenly served warm and topped with vanilla ice cream…and it couldn’t be easier to make.
Recipe source Coupon Clipping cook, find the recipe here
