Category Archives: Hot dishes

Herbs and garlic potatoes


Roast tinned potatoes
Roast tinned potatoes

Serves 5

Ingredients:

  • 800g tinned new potatoes
  • 40g fresh parsley
  • 3 garlic cloves
  • Olive oil
  • Salt and black pepper

Method:

Ideally, the tinned new potatoes should be eaten as is, just warmed up or deep fried to give it a bit of hardness and colour. I roasted mine.

Add fresh parsley & garlic Add fresh parsley & garlic

 

Herbs and garlic potatoes
Herbs and garlic potatoes

Drain the potatoes, halve them, put them in an oven dish and add a hand full of chopped parsley and minced garlic. Add a pinch of salt and black pepper. Also add 3 tablespoon of olive oil. Toss to mix and place the dish in the oven for 1 hour at 200°C.

Done. Better not reheat it. Any left overs can be added to a cold salad.

potatoes & ratatouille
potatoes & ratatouille

I served mine with a ratatouille. Enjoy.

This recipe was made as part of the foodbank menu for http://www.MadeByHortense.com

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Sausages Ratatouille with marrowfat


 

Sausage ratatouille w/marrofat
Sausage ratatouille w/marrowfat

Recipe serves 5

Ingredients:

  • 300g tinned ratatouille
  • 330g drained marrowfat
  • 5 hotdog sausages each cut in 4 (chicken wings might be a better option if buying meat)
  • 3 twigs of fresh thyme or pinch of dry thyme
  • 100g onion
  • 1 garlic clove
  • Vegetable oil
  • Salt & Pepper (or chilli flakes)

Method:

Dice the onion and garlic. Quarter the sausages. Rinse the marrow fat and set all aside separately.

diced onions & thyme
diced onions & thyme

Heat 3 tablespoons if vegetable oil. Fry the thyme, onion and garlic together for 1 minute then add in the sausages and fry until the latter are golden. Stir often to allow all sides of the sausages to brown. This will also allow the meat to absorb the Garlic and onions flavours.

Flavouring the sausages
Flavouring the sausages

Once the sausages are brown, add the marrowfat and ratatouille as well as 200ml water and black pepper (or chilli flakes). Cover to simmer for 5-10 minutes just to heat up the marrowfat and ratatouille and allow them to absorb the flavours already there. The sausages can be very salty, you might want to wait until the end before adding salt if needed).

Potatoes, Sausages, Ratatouille
Potatoes, Sausages, Ratatouille

I served this with the roasted potatoes on the next post… Tinned potatoes.

Bon appetit!

Recipe created as part of a foodbank menu for www.MadeByHortense.com.

Tinned asparagus, spinach and parsley soup


Soup for 5 people with home-made croutons

Ingredients for the soup
Ingredients for the soup

Ingredients:

  • 50g fresh parsley
  • 265g drained spinach – 1 small tin
  • 244g drained asparagus – 1 small tin
  • 10g fresh ginger
  • 50g onion
  • Salt and pepper
  • 3 tablespoons vegetable oil
  • 3 heaps tablespoon dry milk
  • 2 stock cubes

Method:

Dice onion, garlic and ginger. It is preferable to grate the ginger if you can. If you do not have a grater, finely chop it, then bash to bring out it full flavour.

Removed parsley leaves from the stalk, rinse and chop. Set aside. Drain the spinach and asparagus, leave them for 5-10 minutes in the sieve to allow as much liquid from the tin as possible to drain away.

Prepare the stock; place the stock cubes to dissolve in 800ml of boiling water and stir in the dry milk until all the granules have dissolved set aside.

In a deep pan, heat 3 tablespoons oil and fry for two minutes the ginger, onion and garlic.

Add the asparagus, spinach salt and pepper then simmer until the all the water evaporates. This will take about 5 minutes to 7 minutes on medium heat. Do not cover the pan.

Tinned vegetables tend to be off colour
Tinned vegetables tend to be off colour

Add the stock and bring the contents of the pan to boil until it no longer foams. That will take another 5 minutes.

Taste and adjust the seasoning. Now add the parsley and simmer for just 3 minutes to wilt it. Do not let the parsley lose its colour.

Remove the pan from the heat and using a hand blender, liquidize the content of the pan until smooth before serving as suggested with the croutons.

Serving suggestion
Serving suggestion

PS: Recipe created as part of a foodbank menu specially made for www.MadeByHortense.com. Find on there more recipes for inexpensive themed eats and meals for the family. The foodbank menu can be found here http://madebyhortense.com/2015/05/31/next-a-foodbank-menu/ 

Enjoy!

See the Croutons recipe on the next post.

 

 

Couscous


La ratatouille et du couscous

La ratatouille et du couscous

Ingredients for 6 portions:

  • 1/2 medium aubergine
  • 1 red and 1 green pepper
  • 250g chickpeas (300g)
  • 1 tin vegetable soup (400g)
  • 1 medium onion
  • Garlic granules
  • 1 vegetable stock
  • Vegetable oil

Method:

This dish is meatless so, roughly cut the aubergine, peppers and onion in big pieces and set aside. Rise the chickpeas and open the vegetable soup. Set aside ready to use.

In a deep sauce pan, heat 3 tablespoons of sunflower oil, then, soften and brown the aubergines and onions together with a pinch of dry thyme (2-3 minutes).

Aubergines

Now add the peppers and chickpeas and cover the lot with 500ml of vegetable stock. Cover and leave to simmer for 15 minutes on medium heat. After the 15 minutes, empty the contents of the tinned soup in the pot with garlic, salt black pepper. Stir, cover and leave to simmer for another 10 minutes on medium heat still, making sure to stir occasionally to avoid burns.

Browned dry couscous

Meanwhile prepare the couscous. Put 250g of couscous in a deep pan with a 25g knob of butter or 2 table spoons of oil and a pinch of salt. Place the pan on medium heat to brown the couscous a bit. This should take only about 5 minutes do not leave this unattended as the couscous burns very quick. Stir constantly for the whole 5 minutes. What we are looking for is a nuttier taste to the couscous. So, when this is done, remove from the hob and pour on it 250ml of boiled water. Stir to make sure that water has covered every single grain, then cover the pan with its lid. Leave to rest for about 10 minutes, the time for the couscous to absorb the water and double in volume.

Using a fork, fluff the couscous which by now should not be wet. Serve as suggested.

Bon appetit!

Vegan Stir fried rice


 

Ingredients for 4 portions:

  • 250g white rice
  • 250g broccoli
  • 100g aubergine
  • 50g leek
  • 50g celery
  • 1 and half fresh tomato
  • 1 onion
  • Garlic granules
  • 1 chilli pepper (optional)
  • Soy sauce
  • Vegetable oil
  • Dry lemongrass powder
  • Salt

Method:

Precook the rice following the instructions on the package.

Floret the broccoli, cut the aubergines and tomatoes, cut the celery and leek, dice the onion, set all that aside.

In a wok, heat 3 tablespoons of oil, then fry onions, aubergine, Leek and celery at once for 4 minutes stirring continuously.  Now add the tomatoes, broccoli, chilli and lemon grass. Stir, then add the precooked rice and 2 tablespoons of dark soy sauce. Mix well, adjust the seasoning, stir from bottom to top of the wok for 5 minutes. Take away from the heat and serve. Enjoy.

Serving suggestion
Serving suggestion

Potatoes, leek and tuna frittata


Ingredients for 4 portions:

  • 6 small potatoes
  • 2 medium fresh tomatoes
  • Fresh parsley & celery
  • 1 small onion
  • Salt & pepper
  • Garlic granules
  • 3 eggs
  • Tuna chunks (150g drained)
  • Vegetable oil
  • Dry chilli pepper

Method:

Peel the potatoes and slice them very thinly like on the picture below. Cut the tomatoes in the same way. Chop the parsley and celery thinly and set them aside. Do the same for the onion.

Flake the tuna, then, beat the 3 eggs with salt, garlic & pepper granules and black pepper. Add tuna to the mix, set aside.

fried potatoes

In a large frying pan, heat 3 tablespoons of oil and brown the chopped onions for 2 minutes. Add the slices of potatoes and allow to brown and soften for 2 minutes on each side, then add the celery, stir for 1 minute. Now, lay the slices of tomatoes on top of the mix, spread the chopped parsley on top of the tomato. Then, evenly distribute the beaten eggs and tuna mixture in the pan.

Tomatoes layer
Tomatoes layer

Slightly shake the pan to make sure that the eggs reach the bottom. Allow two minutes for the omelette to form at the bottom. Using another pan or a large plate, cover the frying pan and turn the contents upside down. Place the pan back on the hob for another two minutes to allow the other side of the frittata to cook through. Allow 1 or 2 more minutes each side if you do not like your eggs runny.

Et voila!
Et voila!

Your frittata is ready to serve. Enjoy it on its own or with a little green salad.